Homemade Apple Butter Without an All-Day Project
A few apples, a little cane sugar, and warm fall spices are all it takes to make a jar of homemade apple butter. This stovetop version cooks in about 40 minutes, making it an easy way to enjoy a homemade spread without spending the day stirring a pot.
This recipe uses just 1½ pounds of apples and goes straight into the refrigerator. There’s no canning involved, and you can adjust the sweetness and spices to suit your apples and your taste.
Let the Apples Bring the Sweetness
When I made my latest batch, I used just ¼ cup of cane sugar for the whole recipe, and it was plenty. The apples brought their own sweetness, and I loved the balance with my fall spice blend.
Start with that smaller amount of sugar, then taste after puréeing. If your apples are especially tart, add more sugar a tablespoon at a time until you’re happy with the flavor.
What Makes It Apple Butter?
Despite the name, apple butter contains no butter. It gets its name from its smooth, spreadable consistency.
The apples first simmer until soft, then get blended into a smooth purée. A second simmer lets excess moisture evaporate, turning that purée into a thick spread with concentrated apple flavor.
Keep the heat low during this final cooking stage and stir frequently, scraping along the bottom of the pot. Use a splatter guard because the thick apple butter will bubble and splatter as it cooks. The guard allows steam to escape while helping keep those splashes contained.
Apple Butter Doesn’t Have to Be Dark
My latest batch turned out lighter than some I’ve made before, but it was full of flavor. The apples, sweetener, spices, and cooking time can all affect the finished color.
Look for a smooth, thick consistency rather than a particular shade of brown. When it mounds softly on a spoon without watery liquid separating around the edges, it’s ready. Remember that it will thicken more as it cools.
Ways to Enjoy Your Apple Butter
Spread it on warm biscuits, toast, or an English muffin. Spoon it over oatmeal, swirl it into plain yogurt, or serve it with pancakes.
It also pairs beautifully with sharp cheddar and makes a flavorful addition to a sandwich. For something savory, combine it with mustard to make a sauce for pork or chicken.
Small Batch Apple Butter
Ingredients
- 1½ pounds apples weighed before peeling and coring
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp apple cider vinegar or lemon juice
- 1/4-1/2 tsp cinnamon or apple or pumpkin pie spice
- 1/2 tsp kosher salt
- 1/2 tsp vanilla
Instructions
- Peel and core the apples, then cut them into roughly 1-inch pieces.
- Place the apples, water, ¼ cup cane sugar, apple cider vinegar or lemon juice, and ¼ teaspoon of the spice blend in a heavy-bottomed saucepan.
- Bring to a gentle simmer over medium heat. Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the apples are very soft. Add a small splash of water if the mixture begins to dry out before the apples soften.
- Remove the saucepan from the heat. Using an immersion blender, purée the apples until smooth. Alternatively, use a countertop blender or food processor, following the manufacturer’s instructions for blending hot foods, then return the purée to the saucepan.
- Stir in the kosher salt and vanilla. Taste and add up to another ¼ teaspoon of the spice blend, if desired. If your apples are especially tart, add more cane sugar, 1 tablespoon at a time, to suit your taste.
- Return the saucepan to low heat and cover with a splatter guard—the apple butter will splatter as it thickens. Leave the lid off so moisture can escape. Simmer gently for about 20 minutes more, stirring frequently and scraping the bottom to prevent sticking.
- The apple butter is ready when it mounds softly on a spoon without watery liquid separating around the edges. It will thicken further as it cools.
- Transfer to a clean, heat-safe container, cool briefly, and refrigerate promptly.