Smooth, creamy apple butter makes a wonderful topping for toast or pound cake and can also be served alongside roast pork. This guide explains how to make and can apple butter with clear, step-by-step instructions.
Apples and autumn are a perfect match. If you haven’t tried apple butter yet, you’re in for a treat: a spoonful spread on warm toast brings the cozy flavors of fall—apples, cinnamon, and cloves—into a rich, spreadable jam-like preserve. Some people enjoy apple butter as an accompaniment to roasted meats, but it’s equally delightful simply spread on toast, stirred into yogurt, or spooned over vanilla ice cream.
Yield and Storage
This recipe yields approximately eight half-pint (8 oz) jars or four pint jars of apple butter. If you intend to can the apple butter for long-term pantry storage, follow the canning steps below carefully. If you are not canning, store the apple butter in clean jars in the refrigerator and use it within a couple of weeks.
Ingredients
- 6 pounds apples, peeled, cored, and quartered (a mix of softer, sweet apples such as Gala, Golden Delicious, McIntosh, Braeburn, or Gravenstein works best)
- 3 cups water
- 6 cups granulated sugar (reduce to 5 cups if using very sweet apples)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
Prepare Apples and Spice Mix
In a medium bowl whisk together the sugar, cinnamon, and ground cloves; set aside. If your apples are especially sweet, use the lower sugar amount. Place the peeled, cored, and quartered apples in a large stainless-steel saucepan with the water. You can combine apple varieties to balance sweetness and flavor, but softer, sweeter apples produce the best texture for apple butter.
Cook and Purée
Bring the apples and water to a full boil over medium-high heat. Reduce heat to low and simmer gently for about 30 minutes, stirring occasionally, until the apples are very soft. Use an immersion blender in the pot, or transfer batches carefully to a blender or food processor, and purée until smooth but not completely liquefied.
Combine and Reduce
Measure about 12 cups of the apple purée into a clean large saucepan. Stir in the prepared sugar-spice mixture until the sugar dissolves. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer, stirring frequently to prevent scorching. Continue cooking until the purée thickens and can hold its shape on a spoon.
How to Test for Doneness
To test, spoon a small amount of apple butter onto a chilled plate. If the liquid does not separate to form a watery rim and the sample maintains a spreadable shape, the apple butter is ready for jars.
If Not Canning
If you are keeping the apple butter refrigerated for short-term use, ladle the hot preserve into clean jars, wipe rims, seal with lids, and refrigerate. Uncanned apple butter must remain refrigerated and is best used within a couple of weeks.
Canning for Long-Term Storage
If you plan to water-bath can the apple butter for pantry storage, prepare your canner, jars, and lids according to manufacturer instructions and USDA canning guidelines. Ladle the hot apple butter into hot canning jars leaving 1/4 inch headspace. Remove air bubbles by running a plastic spatula or canning tool around the jar interior, then adjust headspace if needed. Wipe jar rims clean, center flat lids, and screw on bands fingertip-tight.
Place the jars on the canner rack, cover with at least one inch of water above the tops of the jars, and bring to a full rolling boil. Process pint jars for 10 minutes at sea level (adjust processing time for altitude according to USDA guidelines). When the processing time is complete, turn off the heat, remove the canner lid, and let jars sit in the water for 5 minutes. Carefully lift jars from the canner and place them on a kitchen towel, not directly on a cold countertop, and leave undisturbed for 24 hours.
After cooling, check seals (lids should be concave and not flex when pressed). Wipe, label, and store sealed jars in a cool, dark pantry. Refrigerate any jars that did not seal and use promptly.
Serving Suggestions
Apple butter is delicious spread on toast, stirred into yogurt, used as a topping for pound cake or ice cream, or served with roasted pork. Its rich cinnamon-apple flavor evokes the best of autumn and makes a thoughtful homemade gift.
Printable Recipe Summary
Apple Butter (and how to can it)
Prep Time: about 1 hour 5 minutes (plus cooling); Cook Time: approximately variable as purée reduces; Total Time: about 1 hour 15 minutes active.
Ingredients: 6 lbs apples (peeled, cored, quartered), 3 cups water, 6 cups sugar (or 5 cups for very sweet apples), 1 1/2 tsp ground cinnamon, 1/2 tsp ground cloves.
Basic Instructions:
- Combine apples and water in a large saucepan. Bring to a boil, then simmer until apples are very soft (about 30 minutes).
- Purée the apple mixture until smooth but not overly thin.
- Measure 12 cups of purée into a clean saucepan; stir in sugar and spices until dissolved.
- Bring to a boil, then simmer over low heat, stirring frequently, until thick and spreadable.
- For home canning: fill hot jars leaving 1/4 inch headspace, remove air bubbles, wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude).
- After processing and cooling, check seals and store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use soon.
If you enjoy making preserves, this apple butter is a classic addition to your pantry and makes a lovely gift. Enjoy!
