This is a very versatile spread and so easy to make! It's perfect for those who don't want traditional jams or want something different for their breakfast fare. It also doubles as part of glazed ham ingredients and can be added to cakes and muffins for extra moisture. And it can be frozen, so it's a winner all around.
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A homemade, spiced apple spread
If you never had apple butter, you're in for a sweet and delicious surprise. It may look like dark applesauce, but the flavor is much more intense and concentrated. Despite its name, it contains no dairy-it's called "butter" because of its smooth, spreadable consistency.
Apple butter is a wonderful addition to your spread rotation for breakfast, brunch, and afternoon tea, along with scones or biscuits. The same goes for pumpkin butter.
It's very easy to make and requires little prep work except for peeling and cutting the apple (a bit laborious, I know).
However, depending on the method you use, it can take anywhere from 2 to 10 hours. Cooking it on the stovetop usually takes 2-3 hours, while using a slow cooker can take 6-10 hours.
The key is to cook it slowly to allow the flavors to deepen and the mixture to thicken properly.
Apple butter uses
Sweet
- Spread it on toast, English muffins, bagels, scones, or biscuits. You can accompany it with sour cream or cheese.
- Topping: substitute syrup with apple butter on pancakes or waffles.
- Filling: use it for pastries, like turnovers, thumbprint cookies, phyllo cups or Danish pastries.
- Stir-In: mix apple butter into yogurt, oatmeal, or overnight oats.
- Smoothies: blend it for added spice and sweetness, especially with flavors like banana or cinnamon.
Savory
- Glaze: use it for pork, chicken, or turkey. It adds a sweet, spiced flavor that pairs well with these meats.
- Sauce Base: mix apple butter into barbecue or similar sauces for ribs, pulled pork, or grilled chicken.
- Marinade: combine it with vinegar, mustard, and spices for a unique marinade for meats.
- Appetizer board: serve in a charcuterie or cheese board alongside fruits and nuts, with cheeses like sharp cheddar, brie, or goat cheese.
- Dressing: whisk a small amount of apple butter into salad dressings for a fruity, sweet element.
Baking
- As an ingredient: use it in cakes, muffins, bread, or cookies to add moisture and flavor. It can often replace some or all of the butter or oil in recipes.
- Swirl: marble it into banana, zucchini, applesauce, or other quick breads for added flavor.
- Filling: use it in layer cakes or pies for a deep spiced apple flavor.
FAQ
Apple sauce is a deeply flavored spreadable fruit preserve with more spices and structure than applesauce, which is usually lighter, with less sugar (or none at all) and flavor. Though it can be used on its own to accompany pork, for example, it's mostly added to other recipes.
I like using a mix of sweet and tart apples that are flavorful and cook down well. Tart apples add a nice tang, while sweeter apples reduce the need for added sugar. These are my favorites.
Fuji: sweet and juicy, these apples add a lot of natural sweetness to your apple butter.
Gala: mildly sweet and aromatic, they break down easily and blend well with spices.
Golden delicious: they have a nice balance of sweet and tart flavors.
McIntosh: tart and soft, they cook down quickly and add a nice tang to the apple butter.
Granny smith: While tart, they can be mixed with sweeter varieties for a balanced apple butter. They add a nice acidity to balance the sweetness.
Variations & substitutions
- Different sweetener: use honey, maple syrup or a different type of sugar.
- Add dried fruit: cranberries and raisins go very well with it.
- Bourbon: add a splash and cook it with the apples for a unique flavor.
- Pumpkin or butternut squash: replace some apples with it for a fantastic Fall inspired spread. Adjust spices.
Steps to make apple butter
Peeling the apples is optional. Leaving the peels on adds natural pectin, which helps thicken the apple butter and intensifies the color. After cooking, you can use an immersion blender or a food mill to achieve a smooth texture and strain it if necessary, which will remove any remaining peel bits.
Apples
Cut them into chunks and add them to the pot with the spices, sugar and citrus peel.
Cook
It takes a few hours but it's hands-off. The apples will reduce considerably and turn dark amber.
Process and cook
Before your apple butter is ready, you have to process it and cook it further to reduce and become the right spreadable consistency.
Vintage Kitchen Tip
Make a small batch to adjust cooking times, sugar amount and spices. Especially if making it for the first time. This way you can make it exactly to your liking without compromising a large amount of ingredients and effort.
Storing apple butter
Once opened, it must be refrigerated. This applies to store-bought and homemade apple butter.
- Canned in sterilized jars: this is the best way for safer and longer storage. After opening, you can refrigerate it for up to 3 weeks.
- For longer storage, you can freeze it for up to 6 months or process it in a water bath canner for shelf-stable preservation. If stored in a cool, dark place, it can last up to a year.
- If not canning it, make smaller batches that you know you'll use in a week or less and keep them refrigerated from the start. Always check for signs of spoilage like molding, off or bad smell or decoloration. Throw the whole jar or batch if this happens.
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Apple Butter (stovetop and slow-cooker)
Ingredients
- 4 pounds apples, sweet, tart or a mix
- ½ cup brown sugar, light or dark
- ⅓ cup white sugar
- 2 teaspoons apple pie spice mix
- ⅓ teaspoon salt
- 1 tablespoon vanilla extract
- 1 strip orang peel, no white pith
- 1 strip lemon peel, no white pith
Instructions
- Peel and core 4 pounds apples. Cut them into medium pieces or chunks.
Stovetop method:
- Place the apples in a large, heavy-bottomed saucepan. Stir in ½ cup brown sugar, ⅓ cup white sugar, 2 teaspoons apple pie spice mix, ⅓ teaspoon salt, 1 tablespoon vanilla extract, 1 strip orang peel and 1 strip lemon peel. Stir well.
- Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 20-30 minutes, or until the apples are very soft.
- Use an immersion blender to break them down into a thick, chunky or smooth sauce. I do it in the same pot, but you can transfer the mixture to a blender or food processor and then return it to the saucepan.
- Continue to cook over low heat, uncovered, stirring frequently to prevent sticking. Allow it to cook for 1 to 2 hours, or until it thickens and darkens in color. The apple butter should be thick enough to hold its shape on a spoon and spread without dripping.
- Taste and adjust the sugar or spices halfway and towards the end.
Slow cooker method:
- Place the apples in the pot or bowl of the crockpot.
- Sprinkle ½ cup brown sugar, ⅓ cup white sugar, 2 teaspoons apple pie spices, ⅓ teaspoon salt and 1 tablespoon vanilla. Stir to combine and cook on high for 7 about hours. Stir it a few times while cooking.
- Puree the apples until smooth. You can use an immersion blender (my choice always), regular blender or a food processor. They might not all process it as smoothly as you want it.
- Return the apple mixture to the slow cooker and cook on high for 1 hour. Check that it's the consistency and flavor you want. Adjust spices and salt if needed.
Storage:
- Store apple butter in sterilized jars and refrigerate it for up to 3 weeks. For longer storage, you can freeze it for up to 6 months or process it in a water bath canner for shelf-stable preservation, which can last up to a year if stored in a cool, dark place.
Michael Gartman̈ says
Tried this and out of 8 men living in our transitional home. Everyone of them gave it a high thumbs up.
Paula Montenegro says
So happy to know it worked well Michael! Have a great week.