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Apple butter is a luscious fruit spread made by slow-cooking apples until their sugars naturally caramelize. Historically, apple butter was cooked over a very low fire, sometimes for days at a time, until the apples transformed into a deep brown and took on a thick consistency.
These days, we can cheat a bit in our modern kitchens, but it’s still just as tasty as ever.
How to Make Apple Butter
Making apple butter is all about low, slow cooking. If someone asks you how to make apple butter, don’t bother answering if they’re not patient. It’s a fun little test, maybe just pause 15 seconds before answering, and if they can’t handle the suspense…tell them this is not a recipe for them.
The tradition of making apple butter goes all the way back to the middle ages, long before home canning was developed as a method of food preservation. The apples would be cooked on a copper kettle over a very low fire for at least 10-12 hours, stirring with a long wooden paddle. The low slow heat would cause natural apple sugars to caramelize, resulting in a deep brown color, and rich caramel flavor.
While traditional, slow-cooked apple butter is absolutely delicious, the method was actually developed as a method of food preservation. Sugar is a natural preservative, and making apple butter the traditional way concentrated the sugar in the apples to extend their shelf life as a spread. Sealed hot with a bit of oil or wax, apple butter would keep for quite a long time.
At this point in history, sugar mostly in the form of honey was expensive and a taste of something naturally sweet was a real treat. Traditional apple butter didn’t contain added sweeteners, and it actually was so naturally sweet that a bit of cider vinegar was sometimes added to add a tang and balance out the caramelized apple sugar.
These days, apple butter is often made at home using shortcut methods that take a lot less time. The addition of brown sugar isn’t traditional, but it does save a lot of time in the canning kitchen. Most modern recipes also include quite a bit of vinegar, as a nod to tradition, but largely to balance out the high levels of added sugar.
Know that anything you add to apple butter, besides the apples themselves, is completely optional and based on your own taste. Apples are acidic enough to be safely canned at home, and most modern apple varieties are sweeter than medieval varieties meaning they likely have enough sugar to stand on their own. Suggestions for added sugar, vinegar and spices are just that…suggestions.
I’m going to take you through the best way to make traditional slow-cooked apple butter, as well as the basics of canning apple butter at home.
Crock Pot Apple Butter Recipe
Copper kettles and low cooking fires are largely a thing of the past, but slow cookers are in just about every kitchen these days. No need to spend hours tending the fire and endlessly stirring when a slow cooker actually cooks even slower than the old-fashioned method.
Start by peeling, coring and chopping apples. If you’re ambitious, save the peels and cores to make apple scrap vinegar or apple jelly. Depending on how efficient you work, 5 pounds of apples will result in about 3 pounds of peeled/cored apple chunks (or roughly 12 cups).
I started with 5 pounds, but I’m pretty sure my oval crockpot could have held more like 10 pounds of apples and yielded considerably more apple butter.
The apples need a bit of liquid to get started, but it doesn’t take much. Add about 1/2 cup of apple juice, apple cider or just plain water to the bottom of the crockpot. Turn the slow cooker on high and put on the lid.
In about 2 hours, the apples will have softened and the whole pot will be bubbling. Remove the lid, and give the pot a good stir.
Your goal here is to break up the apples and basically make applesauce. You need applesauce before you can make apple butter, and if you really want to cheat you can just start with applesauce. It may take more time for the slow cooker to break down the apples to a sauce, depending on the variety.
If you want to save time, you can simply do this part on the stove before transferring the cooked sauce to a slow cooker. It only takes about 20-30 minutes to make applesauce on the stovetop, but it’ll take a few hours in the slow cooker to reach the same point.
Some people also use an immersion blender here to really break up the apples, but they’re going to be cooking for a long time and it’s not really necessary. They’ll naturally come apart on their own.
Once the apples are cooked, and you’ve got them stirred into a sauce it’s time to change gears for a real slow cooker apple butter. This is when you’d add any other ingredients (sugar, spices, vinegar, etc) and then turn the heat way down. If you’re really patient, choose “keep warm,” but even “low” is going to take a very long time.
Then use a chopstick or wooden skewer to pin the lid of the slow cooker just slightly open. The goal is to have the lid on to retain heat, but also have the lid just cracked so that moisture can escape helping concentrate the apple butter. Slow cooking is key, that’s what’s going to allow those sugars to slowly caramelize without burning.
Depending on your slow cooker and the natural moisture in the apples, slow cooker apple butter can take between 12 and 36 hours to cook. Be sure to stir it every 3-4 hours, and a bit more often as it gets closer to finished. When leaving it overnight, you can be extra safe and just turn the crockpot off or you can turn it all the way down to “keep warm.”
My crockpot apple butter made with 5 pounds of apples took about 30 hours, mostly on “low” but I turned it down to “keep warm” overnight as a safety precaution.
In the end, you’ll have a thick, rich, caramel-flavored spread…
Stovetop Apple Butter
So I’ll admit, stovetop apple butter is a bit trickier. Sure, it’s much quicker, but it’s very hard to make it right. Most modern stoves just don’t cook quite low enough to make apple butter without burning it on the stovetop.
If you search “stovetop apple butter” and then scroll through the pictures, you’ll actually notice that the texture is very different than just about every crockpot apple butter recipe out there.
It’s more of a thick apple sauce, and not quite the dark brown spread with a velvety texture that’s characteristic of homemade apple butter.
That said, it can be done assuming you have a thick-bottomed pot (such as an enameled cast iron dutch oven) and a stove with a low simmer burner. Be sure to stir it at least every 5-10 minutes, and a stovetop apple butter will be ready in about 3 hours (give or take, depending on the apple varieties and your stove).
The process for how to make apple butter on a stovetop is exactly the same as crockpot apple butter, just a bit quicker. Bring everything to a boil and cook for 20-30 minutes, stirring the apples to break them up into a smooth sauce. Then turn the heat all the way down to very low, and place a chopstick or wooden skewer in the pot to hold the lid open just a crack.
Cook very low for another 2-3 hours, stirring every 5-10 minutes, especially as it gets close to done.
Apple Butter Recipes
Thus far I’ve talked about technique, but some of you are thinking, come on…just give me an apple butter recipe already!!!
The thing is, making apple butter is all about technique, and the recipe is more or less up to your personal tastes. Like cinnamon, then add it. Want a sweeter apple butter? Then add sugar. Want a hint of tart? Add cider vinegar or lemon juice.
It really is that simple.
My homemade apple butter is just apples, but I know that’s not going to be to everyone’s taste. I like low-sugar jams, and a no sugar apple butter recipe suits me just fine. What can I say, I’m a traditionalist?
But if you do want to try a time-tested apple butter recipe with a bit more in it than just apples, here are a few to get you started…
- The Joy of Cooking from 1975 ~ Start with any quantity of apples, and cook them into applesauce with a bit of water. Then measure the strained applesauce, and to each cup of sauce, add 1/2 cup sugar, 1 tsp cinnamon, 1/2 tsp cloves, and 1/4 tsp allspice. (This apple butter recipe is quite sweet, and a bit heavy on cloves in my opinion, but lovely otherwise.)
- Stocking Up from 1977 ~ This unique recipe recommends you start with 2 parts apples (peeled and cored) and 1 part apple cider. Those are the only ingredients, but with all that cider there’s plenty of extra apple flavor and sugar. The apples are boiled in the cider on high until it reaches applesauce stage, then it’s turned to very low and cooked slowly, stirring frequently until thickened to apple butter.
- Canning for a New Generation ~ A relatively new canning book, I love it because it has interesting recipes and reasonable amounts of sugar. They suggest starting with 6 lbs apples and adding 2 cups apple cider, 1 1/2 cup brown sugar, 2 tsp cinnamon, 1/2 tsp cloves, and allspice.
I’ve purposely not listed the recipes from the Ball Canning Books, which suggest adding a cup of sugar for every pound of fruit (before peeling). That actually works out to more like 2 cups of sugar to every cup of apple puree, which is way more sugar than I put in even the sweetest jams.
Things to avoid in an apple butter recipe:
There are plenty of bad apple butter recipes on the internet (and in books for that matter) and when I was first starting to preserve my own food at home I made several of them. Here’s what to watch out for…
- Too Much Vinegar ~ The national center for food preservation has instructions for canning apple butter, and while they’re great on canning safety, their food recipes are often a bit strange. They suggest adding 2 cups of vinegar to 8 pounds of apples. I made that recipe and I actually had to throw it away because it made me gag. Don’t add more than 1/4 to 1/2 cup vinegar or lemon juice to a 5 to 8 pound batch of apple butter.
- Too Much Sugar ~ This is a matter of personal taste, but at a certain point, it’s no longer apple butter and it’s basically apple jam or apple candy. Avoid recipes that have excessive amounts of sugar. Keep in mind that most jam recipes have around 1/2 to 1 cup of sugar per pound of fruit, and if you’re approaching that amount you’re making jam. Apple butter can be made without added sugar, and I’d suggest only adding 1/4 to 1/2 cup of sugar per pound of fruit at the most. Ideally more like 1-2 tablespoons per pound.
- Too Much Spice ~ Cinnamon and other warm spices can be intense (or bitter) if added in large quantities. I’d suggest no more than 1/2 tsp spices per pound of apples.
Canning Apple Butter
Once you’ve made apple butter, it’s not quite “preserved” yet. A few jars will last several weeks in the refrigerator without canning, but if you truly want a preserve that’s going to last all winter, your best bet is canning apple butter.
Apples are naturally high acid fruits, with a pH somewhere between 3.2 and 4.0. That means they’re just fine for water bath canning without any added acid. Sugar is also optional, and it’s only added to apple butter canning recipes for flavor, not safety.
The biggest concern when canning apple butter is removing bubbles. I’d suggest using straight-sided canning jars like wide-mouth pint mason jars for big batches or straight-sided half-pint jam jars. Both of those are much easier to pack cleanly without air bubbles.
This time I was trying to be fancy, and I used a set of short wide-mouth half-pint jars, which I regret. They look lovely, but they’re really hard to de-bubble.
Fill the canning jars leaving 1/4 inch headspace and de-bubble them as best you can. Adjust headspace, wipe the rims clean, and cap with two-part canning lids. Process apple butter in a water bath canner for 5 minutes for half-pints and pints, or 10 minutes for quarts.
Turn off the canner and leave the jars in the hot water for an additional 5 minutes (this stabilizes the temperature and prevents siphoning as the jars are removed). Remove the jars to a towel on the counter and allow them to cool.
The lids should “ping” closed to seal within a few hours. Check seals after 24 hours and store any unsealed jars in the refrigerator for immediate use.
Apple Butter Recipes
It’s one thing to tell you how to make homemade apple butter, but the real question is how to use it. Sure, you can slather a bit on toast, and that’s downright delicious. Where apple butter really shines, in my opinion, is in baked goods.
It’s basically a creamy concentrated caramel apple, and it adds amazing flavor to muffins, pancakes, and smoothies.
Recipes Using Apple Butter
Now that you have a batch of homemade apple butter, it's time to find some tasty apple butter recipes!
Apple butter is literally the glue that holds these tasty cookies together. Healthy enough for breakfast, but delicious enough for a treat.
Rich dough around an apple butter filling, need I say more?
Classic apple butter bundt cake is a must!
Apple butter recipes don't have to mean sweet, use a bit of homemade apple butter to season fresh chicken for a savory apple butter recipe.
So simple, it only takes a few ingredients to make this apple butter pie.
This easy one bowl apple butter cake recipe makes just a small batch of apple butter heaven!
The creamy, dreamy taste of fall makes this apple butter ice cream perfect alone or topped on any dessert!
Other Ways to Preserve Apples
Still want more? Here are a few more great ways to preserve apples at home:
- Canning Apple Pie Filling
- Canning Apple Cider
- Homemade Hard Cider
- Extracting Sugar from Apples (Apple Sugar)
- Canning Apple Sauce
I forgot to put the vinegar in. How long will this keep if I freeze it instead of canning it? Or how long in the fridge?
It should keep for a long time in the freezer and should keep fairly well in the fridge too.
Where is the recipe??
This post was more about the technique of making apple butter. We actually only use apples and maybe a little cider for the liquid to get it going.
Thank you for this info. It was helpful. My challenge when making a canning recipes is usually knowing how long to water process my cans. How long would you suggest I can apple butter for both half pint and pint jars for an altitude of just under 6000ft? How is it decided? Ball Mason suggests 15 minutes for pints but that’s at sea level. Thanks in advance.
The processing time for 1,001-6000 feet is 10 minutes for half-pints or pints and 15 minutes for quarts. This is from the National Center for Home Food Preservation. https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter/
I don’t see the printable recipe. Is it available or did I miss something like a link to it?
We actually do not have printable recipes on the website at this time.
My husbands grandmother { He is now 65} always added cinnamon red hots candy to hers. It was delicious.
Thank you! I love apple butter and am excited to try to make it! Is there a preferred type of apple to use?
You can use any apple that you have on hand.
Is it not recommended to use pectin in this receipe if i want to can
There is no need for pectin in an apple butter recipe.
Thank you for sharing the history of apple butter recipes and for being diligent about canning safety. You answered all of the questions I had after reading other recipes I have come across on the internet.
You’re very welcome. So glad you enjoyed the post.
If I use sweetened applesauce, should I not add sugar?
Is this applesauce that you have canned yourself or are you planning to purchase it from the store?
I am wanting to make the apple butter because a friend has said she can’t find a good one anywhere. But I myself have never had apple butter. You say to cook it until it is the right consistency. What might that be?
Thank you for your time and your recipes. I’ve am about to try your apple pie recipe today as well!
Sue
I would just look at the pictures in the post and that will give you an idea of how thick it will be. It should be thick enough to hold its shape on the spoon.
Thank you for this recipe and all the great info!! I would like to make apple butter from the apple pulp left from making hard apple cider. It is just apples with their peelings, nothing else added. I’m assuming I will need to add a little water to get it started as I’m cooking it down. I’m concerned about the acidity level. Do I need to add vinegar to replace the apple juice that was extracted for the cider? Thank you!!
In theory, all that’s left after pressing apples is fiber, unless they’re not pressed all that well. The apple butter you make here won’t be all that flavorful, or sweet, but still it can be done. You will need water so it doesn’t burn, not sure how much, you’ll just have to watch it until cooks to a smooth apple sauce consistency and then let it start to concentrate. Sugar to taste.
I’m honestly not sure on the acidity. I’d think it’d be fine as is and acidic enough, but I honestly have no idea. Many apple butter recipes do include cider vinegar anyway, to balance the concentrated sweetness, so I’d say it couldn’t hurt, especially when you’ll need to add a good bit of sugar.
Good luck, and let me know how it goes!
Is it necessary to peel the apples? I make my apple sauce with peels and put through a blender to puree. The apples from my tree are quite small and soft (hard to peel without making a lot of waste).
If you want to make the apple butter without peeling the apples you can but most recipes that use the peel are not canned. Unpeeled apples could possibly alter the processing time and food safety so it is generally recommended that you peel them.
Have you ever used a pressure cooker for this? If so, were you successful or not so much?
Are you asking about using a pressure cooker for the cooking or the canning process?
I used to have a recipe for oven apple butter, but can’t find it anymore. Do you happen to have any info on that?
I would just follow the instructions listed in the post and put it in the oven at about 250 to 300 F for several hours until it is the right consistency and color.
I remember one has to stir it every so often ( I think every 15 minutes ). I will try it. Thanks.
You’re welcome. Please let us know if you give it a try.
Awesome recipe and info. Thanks!!
You’re very welcome.
Am I missing something? I’ve scrolled up and down several times. I see the picture with the caption “HOW TO MAKE APPLE BUTTER, WITH CANNING INSTRUCTIONS.” But I do not see the printable recipe.
There actually isn’t a printable recipe on this one because there are several different methods and recipes shared. All of the recipes are in the post along with the canning instructions and links to recipes that use the finished apple butter.
Hi! Can you tell me how much this recipe yields? Thank you
This isn’t really a recipe as such, more just a process. My particular slow cooker holds about 5lbs of apple slices, and if I remember correctly that made about 3-4 half-pint jars (1.5 to 2 pints). The actual yield will depend on how long you cook it, as some people finish their apple butter a bit thinner, and it’ll also depend on the apples you use. The more water they contain, the more it’ll cook-off and lower your yield.
How to make apple juice from the apple scrap/pealing/
Follow the instructions in this post on canning apple juice. The recipe starts with whole apples just chopped up and then simmered to extract juice, but you can use cores and peels instead: https://practicalselfreliance.com/canning-apple-juice/
Your apple butter cooking is what I like. No sugar, no spices , just the slow cooked rich apples and cider into apple butter. The way Grandma made it!
Love it!
I made the apple butter with only apples and it is fantastic. Making 2 more batches thanks so much.
You’re welcome, Sue. I’m glad you liked it.
For the USDA recipe did you blend the two cups or vinegar Into the apples? I was confused by the recipe until I had someone explain it to me on Reddit. Rereading the instructions again I finally understood the apples are boiled in the cider and vinegar until soft and then the apples alone get blended and the cooking solutions gets dumped. I hope this helps! Happy Fall!
I am sorry for the confusion. I am not sure which recipe you are referring to here though.
Does the apple butter need to be hot before canning it? Or can I put it in the jars cold and then bring the canner to a boil and process them?
It needs to be hot or it may not heat through in the jars, even if you bring the canner up from cold. Put it in a separate pot, warm it gently and pack it into the jars hot. It should only take a few minutes to come up to temperature in a saucepan, even if it’s totally cooled before you start.
My best friend loves sweet potatoes and asked a curious question of me, can you make sweet potato butter? We’ve made apple and pear but was wondering about sweet potatoes? I know it sounds weird but she uses sweet potatoes as a spread on her biscuits instead of jam or apple butter and it’s quite tedious to make them just for a few biscuits. Any ideas?
That sounds amazing, and yes, I’m sure you could make it. I’d follow a pumpkin butter recipe.
The thing is, they’re a low acid food so you wouldn’t be able to can it. It’d have to be made and stored in the refrigerator for use within a few weeks. Still, I imagine it’d be totally worth it.
Ratio of Splena to sugar. Is it equal? I think I want it barely sweetened…
Fruits are safe for diabetics…
Don’t listen to anyone research it….
Honestly, I just make it with apples and no sugar. Use honeycrisp apples, they’re plenty sweet, and the sugars carmelize really nicely to create a sweet spread without added sugar. If you’re set on splenda or something like that I’m not sure what to tell you, I’ve never used it. Good luck!
When any of these recipes has the ingredient “apple cider”, is that apple cider vinegar? Thank you. And I just wanted to say that your website with all the information is amazing!!!!!! Thank you for putting this all together!!!
Thank you! In this case, apple cider is apple cider, not vinegar.
I recommend not adding spices or sugar until the end of cooking. Taste and see what it needs. I usually cook my apples with a little cider and run them through a food mill to make applesauce. Then cook in my old avocado. Green crock pot from the ‘70s. The old crock pots cook with a lower heat. 8 Cups of applesauce cooked down to A little over 4 cups of apple butter. I added 1/2 C + 2 Tbsp. Brown sugar, I tsp. Cinnamon and 1/8 tsp nutmeg. Tasted like apple pie in a jar!
I just finished canning my apple butter and am noticing some air bubbles! Do I need to dump it all out and reprocess without air bubbles or will it still last?
It is really difficult to get all the air bubbles out of apple butter, mine always has some. You want to minimize it because extra air in the jars (usually as too much headspace) can allow mold to grow. That said, it takes A LOT of extra headspaces to make that happen. I’m talking like an inch of headspace when something’s supposed to have 1/4. Even still, if that happens, you’ll see it.
Personally, I wouldn’t worry too much about it. It’s a high acid and high sugar product, and historically it kept WITHOUT canning. That’s not really advised anymore, but it just goes to show that apple butter is a pretty safe one.
Forgot, cinnamon and ginger have helped me on my quest to lower my sugar. Have gone from hitting 300’s after meal suggested by health experts to now mid to high 100’s in matter of weeks. anything you could suggest to lower carbs in apple butter would be greatly appreciated.
Checkout Monkfruit. I think it tastes a lot like sugar https://www.thediabetescouncil.com/why-monk-fruit-is-a-power-food-for-diabetes (I really have a great distaste for stevia. The Monkfruit is yummy and is supposed to actual help sugar levels. Unfortunately, it is quite expensive. But it’s worth it for your health and taste buds.
https://www.thediabetescouncil.com/why-monk-fruit-is-a-power-food-for-diabetes/
I am diabetic on keto diet and slowely but surely getting off meds, but I low apple butter. Can I add stevia instead of sugar for taste? Also curious about carb content per tablespoon. I have been without apple butter many years and long for the taste.
You can definitely add stevia for taste, but I’d suggest adding it all the way at the end since stevia can get bitter if you cook it for extended periods. I’m not sure about the carb content per tablespoon, but honestly, I’d imagine it’d be reasonably high. You’re concentrating the apples down quite a bit. If I had to guess, I’d say it’s like a whole apple worth of carbs per tablespoon.
I used swerve brown sugar and it is amazing
Good to know!