Description
This homemade apple butter recipe is a slow-cooked, richly spiced spread made from peeled, cored Fuji, Gala, or Honeycrisp apples. Simmered with brown and granulated sugar along with warming spices like cinnamon, nutmeg, and cloves, this apple butter is perfect for canning and storing to enjoy year-round.
Ingredients
Scale
Apple Butter Ingredients
- 6 lbs apples (Fuji, Gala, or Honeycrisp), peeled, cored, and chopped
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- ½ cup apple cider (optional for flavor depth)
Instructions
- Prepare the Apple Butter: Place the peeled, cored, and chopped apples into a large slow cooker. Add the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and apple cider if using. Stir all ingredients thoroughly to combine, then cover the slow cooker.
- Cook the Apples: Cook the mixture on low heat for 10 to 12 hours, stirring occasionally to prevent sticking. The apples should become very soft and dark brown, developing a concentrated flavor and smooth texture.
- Blend the Apple Mixture: Once the cooking is complete, use an immersion blender to puree the apples until smooth. If the apple butter appears too thin, cook uncovered for an additional 1 to 2 hours to thicken it. Stir in the vanilla extract to finish.
- Sterilize the Jars and Lids: Boil canning jars and lids in water for 10 minutes to sterilize them. Keep the jars warm and ready for filling to prevent breakage.
- Fill and Seal the Jars: Ladle the hot apple butter into the sterilized jars, leaving ¼ inch headspace at the top. Wipe the rims clean, place the lids on, and screw on the rings until fingertip-tight.
- Process in a Water Bath: Submerge the filled jars in a boiling water bath, ensuring at least 1 inch of water covers the jars. Boil the jars for 10 minutes to properly seal and preserve the apple butter, adjusting timing for altitude if necessary.
- Cool and Store: Remove the jars carefully and let them cool completely undisturbed. Once cooled, check for proper seals. Store the sealed jars in a cool, dark place and consume within one year for best quality.
Notes
- Use apples like Fuji, Gala, or Honeycrisp for the best natural sweetness and flavor balance.
- The optional apple cider adds extra depth but can be omitted if unavailable.
- Be sure to sterilize jars and lids thoroughly to prevent spoilage.
- Adjust water bath processing times if you are at altitudes above 1,000 feet for safe canning.
- Store sealed jars away from direct sunlight and heat for maximum shelf life.
