There’s just something about homemade apple butter that makes me want to put it on everything! I love the deep apple flavor, warm spices, and how the whole kitchen smells while it cooks. This Stovetop Apple Butter is simple to make and fills the kitchen with the best cozy apple smell.
I also have my Slow Cooker Apple Butter if you’d rather let the crockpot do the work. Both are great for spreading on toast, biscuits, pancakes, or pretty much anything that needs a little apple butter!
Ingredients & Substitutions
- Apples: I used a mix of Granny Smith and Honeycrisp for a nice balance of tart and sweet. You can use other apples, too. A mix of sweet and tart apples gives the best flavor.
- Light brown sugar: Adds sweetness and a little extra depth. Dark brown sugar can also be used for a deeper molasses flavor.
- Apple cider: Adds extra apple flavor and helps the apples cook down. Apple juice can be used instead.
- Apple cider vinegar: A small amount balances the sweetness and brightens the apple flavor. I recommend keeping it in the recipe.
- Cinnamon: Adds warm, classic apple butter flavor.
- Allspice: Gives the apple butter a little extra warmth. You can substitute a pinch of ground cloves, but the flavor will be slightly different.
- Kosher salt: Helps balance the sweetness and bring out the apple flavor.
FAQs
Do I need to peel the apples?
Nope! Peeling is completely optional. I leave the skins on because they add flavor and natural pectin, and everything gets blended until smooth anyway.
What are the best apples for apple butter?
A mix of tart and sweet apples gives the best flavor. I used Granny Smith and Honeycrisp, but you can use other apples you have on hand. Just avoid using only very tart or very sweet apples.
How do I know when the apple butter is done?
The apple butter should be deep brown, thick, and spreadable. A spoon dragged across the bottom of the pot should leave a clear trail that doesn’t immediately fill back in. The exact cooking time can vary depending on the apples and how much moisture they release.
Why is my apple butter not thick enough?
Keep cooking it uncovered over medium-low heat, stirring often, until more of the moisture cooks away. Be patient here; the apple butter will continue to thicken as it cooks and will also become a little thicker as it cools.
Can I use apple juice instead of apple cider?
Yes! Apple juice works well and can be used in the same amount. It will still give the apple butter plenty of apple flavor.
How to Use Apple Butter
Apple butter is good for so much more than toast! Try it on:
- Toast or biscuits: Spread it on warm toast, butter swim biscuits, English muffins, or bagels.
- Pancakes and waffles: Use it in place of syrup or add a spoonful alongside your favorite toppings.
- Oatmeal: Stir a spoonful into warm oatmeal for extra apple and cinnamon flavor.
- Baked goods: Use it as a filling or spread in muffins, quick breads, cakes, and cookies. Have you tried my Apple Butter Cruffins yet?
- Sandwiches: Add a thin layer to a crispy grilled cheese or turkey sandwich for a sweet and savory combination.
- Yogurt: Swirl it into plain or vanilla yogurt for an easy breakfast or snack.
How to Store Stovetop Apple Butter
Refrigerator: Store cooled apple butter in an airtight container or clean jar in the refrigerator for up to 2 weeks.
Freezer: For longer storage, freeze apple butter in freezer-safe containers for up to 3 months. Leave a little space at the top for expansion. Thaw overnight in the refrigerator before using.
Room Temperature: Because this recipe is not processed using a tested canning method, I do not recommend storing it at room temperature. Keep it refrigerated or frozen.
Can I Can Homemade Apple Butter?
Yes, apple butter can be canned, but this recipe has not been tested for home canning. For safe, shelf-stable storage, use a tested apple butter canning recipe and follow the recommended processing instructions for your elevation. Otherwise, store this apple butter in the refrigerator or freezer.
Stovetop Apple Butter
Ingredients
- 5 ½ pounds tart and sweet apples, such as Granny Smith and Honeycrisp
- 1 ½ cups (300 g) light brown sugar, packed
- ½ cup apple cider, or apple juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon kosher salt
Instructions
- Core and roughly chop the apples. Peeling is optional; leaving the skins on adds flavor and natural pectin.
- Add the apples, brown sugar, apple cider, apple cider vinegar, cinnamon, allspice, and salt to a large, heavy-bottomed pot or Dutch oven. Stir to combine. Bring to a simmer over medium heat, then cover and cook for 25 to 35 minutes, stirring occasionally, until the apples are very soft and falling apart.
- Remove the pot from the heat. Use an immersion blender to puree the apples until completely smooth. You can also carefully transfer the mixture to a blender in batches and puree.
- Return the pot to the stove and cook the apple butter uncovered over medium-low heat, stirring frequently, until it is deep brown and thick. This can take 45 to 75 minutes, depending on the moisture in the apples. If you notice any small chunks of apple while it cooks, use the immersion blender again to blend until smooth. Be careful, as the apple butter will be very hot. It is ready when a spoon dragged across the bottom of the pot leaves a clear trail that doesn't immediately fill in.
- Remove from the heat.
- Let the apple butter cool slightly, then transfer it to clean jars or airtight containers.
Did you make this recipe?
You can tag me at @iamhomesteader.
