Canning Apple Butter Recipe

There’s something nostalgic about a jar of homemade apple butter. The sweet, spiced aroma fills your kitchen as it simmers down, turning fresh apples into a velvety spread that’s perfect for toast, biscuits, or even swirled into oatmeal.

Apple butter isn’t actually made with butter—rather, it’s a thick fruit spread created by slowly cooking apples until their natural sugars caramelize. The end result is a deep, flavorful, and naturally sweet condiment with warm spices like cinnamon and cloves.

Canning apple butter allows you to enjoy the taste of fall all year long. With just a little effort and the right canning process, you can fill your pantry shelves with jars of this golden goodness, ready for gifts or everyday use.

Cooking Time & Serving

• Prep Time: 20 minutes

• Cook Time: 6–8 hours (slow cooker) or 3–4 hours (stovetop)

• Processing Time (Canning): 10 minutes (water bath canner)

• Servings: About 6 half-pint jars (12 servings total)

Ingredients

• 6 pounds apples (a mix of sweet and tart, such as Fuji, Gala, and Granny Smith)

• 1 cup apple cider or apple juice

• 2 cups granulated sugar (adjust to taste)

• 1 cup brown sugar

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground allspice

• ¼ tsp ground cloves

• 2 tsp vanilla extract

• 2 tbsp lemon juice

How to Make Apple Butter (Step by Step)

Step 1: Prepare the Apples

1. Wash, peel, core, and chop the apples into small chunks.

2. Place them in a large pot or slow cooker with apple cider.

Step 2: Cook the Apples

• Slow Cooker Method: Cook on low for 6–8 hours, stirring occasionally, until apples are very soft.

• Stovetop Method: Simmer on low heat for 3–4 hours, stirring often to prevent sticking.

Step 3: Puree the Mixture

• Use an immersion blender (or a regular blender in batches) to puree until smooth.

Step 4: Add Sweeteners & Spices

• Stir in sugar, brown sugar, spices, vanilla, and lemon juice.

• Continue cooking on low for 1–2 hours until thickened to a spreadable consistency.

Step 5: Prepare for Canning

1. Sterilize jars, lids, and bands in boiling water.

2. Fill hot jars with apple butter, leaving ¼-inch headspace.

3. Wipe rims clean and secure lids and bands.

Step 6: Process in Water Bath

• Place jars in a boiling water bath canner.

• Process for 10 minutes (adjust for altitude if needed).

• Remove and cool undisturbed for 12–24 hours.

Notes

• The longer apple butter cooks, the richer and darker it becomes.

• You can reduce the sugar if using sweeter apple varieties.

• Add a splash of bourbon or maple syrup for a flavor twist.

• Store sealed jars in a cool, dark place for up to 12 months.

FAQs

Q: Can I make apple butter without sugar?
Yes! You can reduce or omit sugar, but the butter will be more tart. Honey or maple syrup can also be used.

Q: Do I need to peel the apples?
Peeling is recommended for smooth texture, but you can leave the skins on and puree well.

Q: How do I know when the apple butter is ready?
It’s done when it’s thick enough to hold its shape on a spoon and doesn’t run.

Q: Can I freeze instead of canning?
Absolutely! Store cooled apple butter in freezer-safe containers for up to 6 months.

Nutrition (Per Serving – 2 Tbsp)

Disclaimer

This recipe is intended for home canning and general enjoyment. Always eat in moderation, as apple butter contains natural sugars. If you have food allergies (such as to apples or spices), please consult your doctor before consuming.