Apple Butter

Apple Butter

Slow-cooked apples reduce into a deeply caramelized, spiced spread with no added pectin.

Total 8 hr 25 min Makes 32 oz Calories 70/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Chunks of apple simmer for hours until they break down into a dark, concentrated spread sweetened with sugar and warmed with cinnamon, cloves, and allspice. Unlike applesauce, apple butter cooks long enough for the sugars to caramelize, giving it a rich color and jammy spreadability. It's ideal for toast, biscuits, or canning into jars for gifting.

Ingredients

  • 5 pounds apples (such as Jonagold or McIntosh), peeled, cored, and quartered
  • 2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup apple cider
  • 1 tablespoon lemon juice

Method

  1. Combine the peeled, cored, and quartered apples with the apple cider and lemon juice in a 6-quart slow cooker.

  2. Cover and cook on low for 8 hours, stirring once or twice if convenient, until the apples are completely soft and falling apart.

  3. Puree the softened apples directly in the slow cooker with an immersion blender until smooth, or transfer in batches to a blender and puree, then return to the slow cooker.

  4. Stir in the granulated sugar, brown sugar, cinnamon, cloves, allspice, and salt until fully combined.

  5. Cook uncovered on low for 2 to 3 hours, stirring occasionally, until the mixture has thickened and darkened to a deep brown and holds its shape on a spoon.

  6. Ladle the hot apple butter into clean jars, leaving 1/2 inch of headspace, and let cool to room temperature before covering.

  7. Refrigerate for up to 3 weeks, or process in a water bath canner for shelf-stable storage.

Rate this recipe

★ 3.2 (1)

Apple Butter

Chunks of apple simmer for hours until they break down into a dark, concentrated spread sweetened with sugar and warmed with cinnamon, cloves, and allspice. Unlike applesauce, apple butter cooks long enough for the sugars to caramelize, giving it a rich color and jammy spreadability. It's ideal for toast, biscuits, or canning into jars for gifting.

8 hr 25 min 32 oz 70 cal

Ingredients

  • 5 pounds apples (such as Jonagold or McIntosh), peeled, cored, and quartered
  • 2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup apple cider
  • 1 tablespoon lemon juice

Method

  1. 1

    Combine the peeled, cored, and quartered apples with the apple cider and lemon juice in a 6-quart slow cooker.

  2. 2

    Cover and cook on low for 8 hours, stirring once or twice if convenient, until the apples are completely soft and falling apart.

  3. 3

    Puree the softened apples directly in the slow cooker with an immersion blender until smooth, or transfer in batches to a blender and puree, then return to the slow cooker.

  4. 4

    Stir in the granulated sugar, brown sugar, cinnamon, cloves, allspice, and salt until fully combined.

  5. 5

    Cook uncovered on low for 2 to 3 hours, stirring occasionally, until the mixture has thickened and darkened to a deep brown and holds its shape on a spoon.

  6. 6

    Ladle the hot apple butter into clean jars, leaving 1/2 inch of headspace, and let cool to room temperature before covering.

  7. 7

    Refrigerate for up to 3 weeks, or process in a water bath canner for shelf-stable storage.