Easy and Simple Homemade Astounding Apple Butter! It's inexpensive and tastes better than anything you can buy in any store anywhere! Simply whip this up on the stovetop and enjoy!
Why This Recipe Works...
- Easy
- You already have the ingredients.
- Makes GREAT use of fall harvest apples
- Terrific cinnamon and fall flavors!
Here's How To Make Apple Butter
STEP 1. Select 6 lbs of a variety of apples and prepare them for cooking.
STEP 2. Cook the Apples on the Stovetop until soft
STEP 3. Add the spices and other ingredients and then puree.
STEP 4. Place into clean jars and either use right away or process in a water bath.
What Can I Eat With Apple Butter?
This list is nearly endless, but we recommend...
- Bread
- Biscuits
- Banana Bread
- Sweet Potatoes
- Ice Cream
- and as a topping for Sweet Potato Casserole
Frequently Asked Questions (FAQ's)
What Is Apple Butter Made of?
Apple Butter is made of the fruit, Spices and sugar and the fruits are ground to a buttery consistency after being cooked.
What's the Difference Between Apple Butter and Applesauce?
Apple butter and applesauce involve a similar process where the fruit is cooked, spices and sugar are added, but a butter is cooked much longer and the fruit . becomes caramelized making this a great spread for breads.
How Do I Thicken Apple Butter?
It will thicken on its own while cooking. If it isn't as thick as you like, simply cook it longer and this will cook more of the water out making it thicker.
What Kind Of Apples Do I Use for How to Make Apple Butter
I always recommend a mixture of fruits for this recipe. For example, macintosh, granny smith and golden delicious make a wonderful mixture.
If you only have one type of fruit, that will work, the mixture makes for a deeper flavor, however.
How Long Does Apple Butter Keep?
A jar of a butter kept refrigerated will keep for a couple of weeks. Do not allow it to sit out for more than 2 hours.
If you water bath can the apple butter, then the sealed jar will last a LONG time (maybe as long as 2 years).
Can I Freeze It?
Yes, you can freeze it in a freezer safe container for up to 6 months.
Can I Make This in the Crock Pot?
Yes, you can. Simply grind everything together and then cook in the crockpot for 12 hours on low.
Tips and Tricks for How to Make Apple Butter
- Firstly, choose good fruits. Use fruit that you would eat right now. Don't look at this as a way to use up bruised or old apples. The best product will come from the best fruit.
- Use at least two different types of apples, but three is best. I like a mixture of macintosh, yellow delicious and granny smith. Make sure to get some granny smith in the mix. The tartness of the granny smith really sets off your product.
- It is done when the whole thing has changed colors. You may be concerned that you have burned it. It can be a little scary when it starts to turn. No worries, just stir it and keep stirring. You'll be fine.
- If you would like to know more about the canning process, here is a great resource for that.
If You Enjoyed This Apple Butter, You Might Also Enjoy....
Apple Pecan Waffles
Ya'll Help Me Out Just A Little, OK?
In the Comment Section below, please leave a comment with a 5 STAR review, ok? That helps the rest of the internet find the great recipes here on Loaves and Dishes. Thanks!
Astounding Apple Butter
Ingredients
- 6 lbs of apples if using food processor, peel/core/quarter – if using food mill, only quarter
- ½ Cup plus 2 Cups of apple juice or apple cider
- 3 Cups granulated sugar
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
Instructions
- In a large heavy bottomed stainless steel pot, combine apples and apple juice/cider (if using food processer, use 2 Cups of apple juice only. If using food mill, use only ½ cup of apple juice/cider at this step). Bring to a boil over medium high heat (keep lid on as much as possible). Reduce heat and boil gently, stirring occasionally, until apples are soft (about 30 mins).
- Working in batches, transfer apples (and juice) to a food mill or food processor and puree until uniform texture is achieved. Do not liquefy.
- In a clean large stainless steel pot, combine apple puree, sugar, cinnamon and cloves (and remaining apple juice, if any). Stir until sugar dissolves. Bring to a boil over medium-high heat stirring frequently (very important to stir frequently). Reduce the heat to boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
- Meanwhile, prepare your canning pot, jar and lids. Heat enough water on high heat in a large stainless steel pot to cover filled jars. Place the jars into the pot to heat with the water. Place lids in a smaller saucepan and cover with water, heat on medium low – do not boil.
- Ladel the hot apple butter into the hot jars and leave ¼ inch of head space ( space from the top of the jar). Remove air bubbles by taking the handle of a plastic knife and inserting along the edge of the jar in several places. Wipe the rim of the jar with a moist cloth. Center the lid on the jar and screw the band down until resistance is met and then increase to finger tip tight. Do not over tighten.
- Place jars into the canning pot onto a folded towel or onto screw bands held together with bread ties (see picture). Use either the towel or the apparatus so that the jars are not touching the bottom of the pot – so as not to break the jars. Bring to a boil and allow to boil for 10 mins. Remove the canner lid and wait 5 mins, then remove jars and set in a draft free place to cool.
Notes
- Firstly, choose good fruits. Use fruit that you would eat right now. Don't look at this as a way to use up bruised or old apples. The best product will come from the best fruit.
- Use at least two different types of apples, but three is best. I like a mixture of macintosh, yellow delicious and granny smith. Make sure to get some granny smith in the mix. The tartness of the granny smith really sets off your product.
- It is done when the whole thing has changed colors. You may be concerned that you have burned it. It can be a little scary when it starts to turn. No worries, just stir it and keep stirring. You'll be fine.
Nutrition
***This recipe originally appeared on the pages of Loaves and Dishes on October 21, 2014 and has been updated with "why this recipe works" "How to Make Apple Butter" "Frequently Asked Questions" Recipe notes, equipment, nutrition information and instructions as well as video***
A VERSE TO SHARE
Because, apples ya'll.
Song of Solomon 2:3
As the a tree among the trees of the wood, so [is] my beloved among the sons. I sat down under his shadow with great delight, and his fruit [was] sweet to my taste.
Linda says
When do you strain or pick out the seeds? Or cut off before cooking?
Wendi Spraker says
Hi Linda, In the directions, you see that beside where it says how many apples to use, it also says to peel, core and quarter. The seeds will be removed when you do this. It also says that if you are using a food mill, you just need to quarter them, this is because the food mill will take care of the peels and seeds. Hope this helps.
Debbie Adams says
About how many half pint jars will this make? Thanks
Wendi Spraker says
This recipe makes about 8 half pints.
Toni Chan says
In the picture it looks like the pits and stems are still on the apples? You don’t have to remove them?
Wendi Spraker says
If you are using a food mill, then no. If you are using a different method, then yes.
Moxie says
YUM!
Heather Wetmore says
I cannot wait to start canning again but try to use only what I grow so my canning won't start until fall but thanks for your great recipe's. I'm soooo going to try them!
Wendi Spraker says
Hi Heather! Welcome! I hope to be putting up my vegetable soup recipe soon as well as my crushed tomatoes (I use those in everything). My friend said she would give me her blueberries in syrup recipe - so you might see that too. (we picked yesterday - but didn't get enough to put up - so, I might have to buy some from my produce guy). Thanks for visiting and come back soon!
Rebecca says
Oh, this would be so delicious on biscuits or pancakes! Yum!
wendi.spraker@yahoo.com says
Thanks Rebecca! It is! 🙂