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Homemade Apple Butter Recipe

Homemade apple butter recipe, with step-by-step, stovetop and slow cooker instructions. A deliciously smooth fruit butter that is perfect for spreading on sourdough toast! This recipe makes 6 half-pint or 3 pint jars.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 20 mins
Servings: 6 half-pint jars
Calories: 45kcal
Author: Amy Duska

Ingredients

  • 5 lbs. granny smith apples
  • 2 cups water
  • 3 cups granulated sugar
  • 1 cup light brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves

Instructions

Stove-Top Instructions

  • Peel and core the apples. Cut apples into 1 inch pieces and put them in a large stockpot with 2 cups water. Simmer over medium heat for 15 minutes or until soft, stirring occasionally.
  • Use an immersion blender to puree the fruit or puree in a blender until completely smooth. Measure 8 cups of apple puree and return it to the stockpot. If there is any remaining puree, add ½ cup of sugar for every 1 cup of apple puree.
  • Add the sugars and spices to the apple puree and simmer on low to medium-low heat until the desired consistency, 45-60 minutes. Stir frequently to avoid sticking or burning. The apple butter is done when thick enough to hold its shape on the back of a spoon.
  • Ladle the hot apple butter into clean, sterilized jars, leaving a ¼ inch headspace at the top. Remove air bubbles and wipe the rim of the jar to remove any residue. Center the canning lid on the jar and adjust the band to finger-tight. Let the jars cool, tighten bands and store in the refrigerator for up to a month.

Slow Cooker Instructions

  • Place chopped apples, water, sugar and spices into a slow cooker. Cook on LOW heat for 10 hours. Remove the cover and use an immersion blender to puree the mixture. Turn the slow cooker to the HIGH setting and continue to cook, uncovered or until the desired consistency is reached. Stir occasionally to prevent scorching on the bottom of the slow cooker.

How to Can Apple Butter

  • If canning, prepare the water-bath canner by filling with water and bring to a boil while you are making the apple butter. Once you've filled all of your jars, place them on the rack and lower it into the boiling water. Make sure there is 1 inch of water covering the tops of the jars. Process for 10 minutes for pint size jars or smaller. (If you are over 1000 feet above sea level in elevation, see Altitude Adjustment Chart)
    Turn off heat and let jars rest in canner for 5 minutes. Remove the jars from the canner, using a jar remover. Place them on a kitchen cloth to cool for 12 hours. Check seals and refrigerate any jars that did not seal properly.

Notes

  • Peeling the apples is not necessary when using the crockpot. The apple skins cook down to a really soft texture which makes them easy to blend.
  • Another way to check for doneness is to place a small amount of the cooked apple butter a chilled plate. When the liquid does not separate around the edge of the butter and the mixture holds its shape, it is ready to be ladled into jars.
  • If water bath canning, check that the lids have sealed and leave the rings off when storing to prevent a false seal.
  • Homemade apple butter will stay good in the refrigerator for up to 1 month.

Nutrition

Serving: 1tablespoon | Calories: 45kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg