Easy Apple Butter Recipe • QUICK classic recipe! (2024)

what you’ll need for 2 pints of apple butter

• about 4 lbs of apples
• apple cider or apple juice
• dark brown sugar
  • I love to use dark brown sugar because the molasses gives the butter a deep rich color and flavor. Light brown sugar or even regular sugar can be used but the color won’t be as deep.
• cinnamon, cloves, and nutmeg
  • the traditional trio of spices but they can be varied: use allspice, ginger, cardamom, as well.
• lemon juice
  • a splash of lemon juice adds a pop of acidity that balances the sweetness of the apples and helps bring out their flavor.

ok, but which apples do I choose?

I could drone on about which apple variety you need for the perfect butter blah blah, but honestly you can use any fresh crisp apple you love ~ they all work! I could tell you two apples I don’t use (and they both have the word delicious in their name, go figure!) but that would be wrong because I bet some of you will make amazing apple butter with those, too. So bottom line ~ use any apples, just make this butter!

how to make apple butter quick and easy

1. Gather your ingredients.
2. Peel and chop your apples.
3. Add to a large Dutch oven along with cider, brown sugar, and spices.
4. Cook until soft, about 20 minutes.
5. Puree and return to the pan.
6. Cook until a deep rich brown and thick, another 15 minutes or so.

tips for quicker apple butter

Making homemade apple butter doesn’t have to take all day, and using a slow cooker just draws out the process. Here are my tips for quick delicious apple butter…

• Use a large pan; a heavy Dutch oven is perfect. The large pan size means your liquid will evaporate all the quicker.
• Chop rather than slice your apples for faster cooking.
• As you peel and chop your apples, drop them right into your pan with the sugar, cider, and spices on the stove over medium heat.
• When you’ve finished with all the apples, crank the heat up to medium high and bring it to a boil asap. You want to boil off moisture and soften your apples at this point, so medium-high heat is fine.

serving suggestions

Slather your apple butter on homemade English muffins, for starters.

Serve with scones of all sorts, especially Maple Oat Nut Scones (Starbucks Copy Cat)

Warm biscuits and apple butter are meant to be together! Be sure to make a jar for your Thanksgiving table.

Plain old toast becomes a treat when you top it with apple butter.

Stir into yogurt or oatmeal.

Make an iconic fall co*cktail with it!

Dip your Baked Apple Cider Doughnuts right into your jar of apple butter!

Serve alongside classic latkes in place of applesauce.

apple butter faqs

Is apple butter the same as applesauce?

• No, while both are made from apples, apple butter is cooked longer to create a thicker, more concentrated spread with a deeper flavor and added spices. Many fruits can be turned into butter this way, one of my faves is Maple Cranberry Butter.

What are the best apples for apple butter?

• Apple butter can be made with any type or combination of types of apples. The most important criterion would be taste ~ use apples that you love. I think freshness is the key here: if you can get your hands on orchard apples, or pick your own, your butter will have a spectacular fresh flavor.

Can I make apple butter without sugar?

• Yes, you can make apple butter without sugar, or use alternative sweeteners like honey, maple syrup, or a sugar substitute.

Why is there lemon juice in this apple butter recipe?

• A small amount of lemon juice adds a pop of acidity that balances the sweetness of the apples and brings out their flavor.

Can I make apple butter without added spices?

• Yes, plain apple butter without added spices has a simple, pure apple flavor. It will still be delicious.

Can I make apple butter in a slow cooker or Instant Pot?

• Yes, you can make apple butter in a slow cooker or Instant Pot, however I find the stove top method to be the most efficient.

How do I know when my apple butter is done?

• It’s so easy, take a spoonful and check ~ if it’s thick and spreadable, it’s done. It will firm up further as it cools, too. If you want your butter thicker, keep cooking, but watch out toward the end that it doesn’t scorch.

Can I can this apple butter?

• This recipe is a small batch ‘freezer’ or ‘refrigerator’ style recipe meant to be kept chilled for up to a month. If you’d like to can apple butter I recommend following a tested recipe from a reputable site like Ball.

Can I freeze apple butter?

• Yes, it freezes well, just be sure to allow room in your container for the butter to expand as it freezes. It will stay fresh for 6-12 months.

variation suggestions

Cranberry Apple Butter: Cranberries add an amazing pop of flavor (and color) to the traditional recipe.

Maple Apple Butter: Replace some or all of the sugar in your apple butter recipe with pure maple syrup for a rich, earthy sweetness.

Vanilla Apple Butter: Cook a split vanilla bean with the apples (don’t forget to discard before pureeing) or stir in vanilla extract after cooking the apple butter.

Chai-Spiced Apple Butter: Infuse your apple butter with the aromatic spices found in chai tea, such as cinnamon, cardamom, cloves, ginger, and black pepper.

Pear Butter: Substitute pears for the apples.

Berry-Infused Apple Butter: Add berries like strawberries, raspberries, or blackberries to your apple butter for a sweet-tart twist and a vibrant color.

Gingerbread Apple Butter: Incorporate ginger, molasses, and a blend of warm spices like cinnamon, cloves, and nutmeg to create a gingerbread-inspired apple butter.

• 4 lbs apples, about 8 large peeled, cored, and chopped
• 1/2 cup cider
• 1 cup dark brown sugar, you can use light brown
• squeeze of lemon juice
• 1 Tbsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nuitmeg

• Put the apples, cider, sugar, spices, and lemon juice in a large heavy bottomed pot. I used my enameled cast iron Dutch oven. Give everything a good stir. I like to use a silicone spoonula for this recipe because it does a great job at scraping the pan clean with every swipe.

• Bring to a boil and then boil for about 20 minutes or so, until the foaming has subsided and the liquid is reduced. You might feel it starting to catch on the bottom of the pan as you stir. If you used a smaller pan your time might be longer.

• Working in batches, puree the apples in a blender or food processor until super smooth. I use my high speed Vitamix blender for velvety results. Note: use caution when pureeing hot foods. Make sure the lid is on your blender and it is vented before blending.

• Return the puree to the rinsed out pot, and continue to cook for 10 to 15 more minutes, stirring often, until thick. Now you’re going to get some volcanic sputtering. (If you don’t hear the popping noises your heat is too low.) You will have to partially cover the pan to protect your self. Use caution when stirring, which you need to do often to prevent scorching, but never fear ~ you’re so close! Use a silicone spoon to scrape the bottom and sides of the pan clean periodically, you don’t want anything to burn.

• The butter is done when you can drag your spoon across the bottom of the pan and leave a trail without any liquid filling it in. Or take a small spoonful and check for yourself, is it thick like apple butter? It's done! (It will thicken even further as it chills.)

• Fill clean jars with the hot butter and let cool at room temperature. Then cap and refrigerate for up to a month. Freeze for longer storage.

Course: preserves

Cuisine: American

Keyword: apples, fall, preserves