How to Make Apple Butter
Homemade apple butter is a delicious condiment on toast, bagels, or biscuits. Or, make this recipe with fresh apples to use in other recipes! This makes 8 cups total. Nutrition/Serving per tablespoon (16 per cup).
- 4 lbs Granny Smith apples (See Note 1)
- 2 cups water
- 1 cup apple cider vinegar
- 4 cups sugar (See Note 2)
- 2 tbsp lemon juice
- 2 tsp vanilla
- 2 tsp cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/4 tsp salt
- 1/8 tsp ground cardmom
Wash and quarter each apple, keeping skin and core on.
Add the cut apples to a large stock pot or Dutch oven with lid. Add water and vinegar. Bring to a boil, cover with lid and simmer for 20 minutes.
Carefully scoop apples and liquid to a food mill (See Note 3) and puree into a larger bowl (See Note 4). I typically have 8 cups total.
To a large stock pot or Dutch oven add the apple pulp, sugar, lemon juice, vanilla, cinnamon, clove, allspice, salt and cardamom. Whisk to mix thoroughly.
Cook on medium low, uncovered for 2 to 2 1/2 hours. Stir often to ensure bottom doesn't scorch. Apple pulp will cook down, reduce and get thick (See Note 5).
Allow to cool slightly and puree if you prefer a smooth apple butter (See Note 6).
Use right away and store in an airtight container refrigerated for up to 1 month, give as gifts, OR can immediately. If canning, follow the canning directions (I do the water bath canning method) in Note 7 below.
- I use Granny Smith, but any other tart cooking apple works like Jonathan or Jonagold.
- You will need a half cup of sugar per one cup of apple pulp.
- If you do not have a food mill, use a chinois or large sieve, pressing apple pulp and skin to extract as much pulp as you can. Discard skin and seeds.
- I extract the apple pulp into a large, 8 cup glass measuring cup, otherwise measure apple pulp after to decide how much sugar to use.
- You can cook on simmer, but it will take longer, 3 hours.
- Puree in a blender, food processor or hand blender if you desire a smooth product. I prefer to leave mine the consistency of a thick apple sauce.
- For a more detailed description of the canning process, read this tutorial: A Visual Tour of Hot Water Bath Canning: (https://www.thekitchn.com/hot-and-steamy-a-visual-walk-t-93802) and Water Bath Canning: (https://www.simplycanning.com/water-bath-canning.html).
Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 17mg | Fiber: 1g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg