Homemade, old-fashioned apple butter makes a delicious topping for pancakes, waffles, oatmeal, or toast-- and it's exceedingly simple to make. Here's how to make stovetop apple butter for canning, which apple varieties to use, and other ways to store it.
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- Stovetop apple butter ingredients and supplies
- Small-batch recipe for old-fashioned apple butter
- How to can old-fashioned apple butter
- How long does apple butter last when canned?
- 📖 Recipe
- How do you thicken apple butter on the stove?
- How do I know if my apple butter is thick enough?
- Can apple butter be overcooked?
- What is the best apple for apple butter?
- Does homemade apple butter need to be refrigerated?
- How long does apple butter last if not canned?
- Do I need to add citric acid to apple butter?
- 💬 Comments
Stovetop apple butter ingredients and supplies
The beauty of making apple butter yourself is that the ingredients can be as simple as you like. For this recipe, I've used apple cider and a handful of warming, fall spices, but I haven't added any sugar. I find that this gives a rich, well-rounded flavor without the sharp sweetness that white sugar would bring.
When canning fruits-- like strawberry jam, peach slices, or homemade applesauce-- I usually prefer to avoid adding processed sugar beyond what is necessary to preserve the structure of the fruit. In this case, I wouldn't consider withholding the (very sweet) apple cider; replacing it with water and honey or maple sugar wouldn't have the same effect.
To make a spiced stovetop apple butter, here are the ingredients you'll need:
- 2 lbs apples, washed, cored, and diced (6-7 apples)
- 1 ½ c water
- 1 ½ c apple cider
- pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
In terms of supplies, the list is short; a few canning basics and jars are all you really need:
- Small or medium pot
- Ball jars with new lids (4 oz. jars or pint jars)
- Water bath canner (optional)
Apple butter that is canned in a water bath canner has the longest shelf life. Alternatively, you can always freeze your apple butter or refrigerate it in an airtight container. Refrigerating it might be the best option if you're looking to make a small batch recipe and you plan to enjoy it within just a few weeks. Otherwise, it's worth taking out the water bath canner-- especially if you're also putting together a batch of homemade applesauce.
Small-batch recipe for old-fashioned apple butter
Making apple butter is very similar to making applesauce. Broken into the most basic steps, you wash, core, and dice the apples; cook them down in apple cider and water; puree them; add your spices; and cook them down until you've achieved a nice, thick apple butter. Let's break those steps down a bit more:
- Wash, core, and dice the apples. As with making applesauce, it's best to dice the apples finely. This will allow them to cook down faster, thereby retaining that much more flavor. Another tip: choose soft apple varieties that cook down quickly. A few soft, sweet-but-tart apple varieties that are great for apple butter include Honeycrisp, Winesap, Gala, McIntosh, Golden Delicious, and Fuji.
- Add apples, water, cider, and salt to a medium pot over high heat (uncovered). To avoid a runny apple butter, combine the 1 ½ c water and 1 ½ c apple cider separately, and then pour just enough into the pot to cover the apple slices. Adding a pinch of salt improves the favor and helps the apples to break down quickly.
- When the water reaches a boil, reduce to a simmer. Cook the apples down, stirring regularly to avoid burning, until they disintegrate when pressed against the edge of the pot.
- Puree in a food processor or with an immersion blender.
- Pour it back into the pot, add your spices, and heat over medium, stirring regularly. The apple butter should reduce at a simmer, not a boil. It'll take some time to cook down-- between one and three hours, depending on the types of apples used, how much liquid you added, and the heat.
- Once finished, test the consistency. Take a small spoonful of the apple butter and keep it away from the heat for a couple of minutes. Once cooled, the butter should stay in a mound on the spoon. If there's any liquid around the edges or if the apple butter wants to slide off of the spoon, leave it to cook down until it's finished thickening.
- Remove from the heat. If canning, transfer it to clean canning jars. If you're refrigerating or freezing the apple butter, transfer it to an airtight container and let it cool on the counter before moving it to the fridge or freezer.
How to can old-fashioned apple butter
Apple butter is straightforward to can; it doesn't require any pectin or citric acid and can be safely canned in a water bath canner in under 20 minutes.
To can apple butter, funnel it into sterilized pint jars or half-pint jars while it's still hot, leaving ¼" of headspace. Wipe the rims of the jars down with a clean, damp towel and screw on the lids until just tightened. Once the water in the canner is up to temperature, process the jars according to your altitude:
- Below 1,000 feet: 5 minutes
- 1,000 - 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
You can safely water bath can apple butter in quart jars, though this seems to defeat the point; how long would it take someone to get through a quart of apple butter, once opened? According to the National Center for Home Food Preservation, quart jars do not need to be sterilized before canning apple butter.
How long does apple butter last when canned?
Canned apple butter can last for up to two years when stored properly. For the longest shelf life, store your canned apple butter somewhere cool and out of the sunlight. An unheated closet or basement is ideal, as long as it's away from heat sources like furnaces or pipes.
📖 Recipe
Small Batch Old-Fashioned Apple Butter Recipe
Simple stovetop apple butter that makes a delicious topping for pancakes, waffles, oatmeal, or toast
Ingredients
- 2 lbs apples, washed, cored, and diced (6-7 apples)
- 1 ½ c water
- 1 ½ c apple cider
- pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
Instructions
- Wash, core, and dice the apples. For best results, dice the apples finely.
- Combine the apple cider and water in a measuring cup. In a medium pot, add the apples and pour in the cider/water mixture until the apples are just covered. Add the salt and heat over high, uncovered.
- When the water reaches a boil, reduce to a simmer. Cook the apples down, stirring regularly to avoid burning, until they disintegrate when pressed against the edge of the pot.
- Puree in a food processor or with an immersion blender, or strain through a food mill.
- Pour the puree back into the pot, add the spices, and heat over medium-low. Reduce at a simmer for 1-3 hours, stirring regularly.
- Once the apple butter has thickened well, test it for doneness. Take a small spoonful of the apple butter and set it away from the heat for a couple of minutes. Once it's cooled, the apple butter should stay in a mound on the spoon. If there's any liquid around the edges or if the apple butter wants to slide off of the spoon, leave it over heat to cook down until it's finished thickening.
- Once the desired thickness is achieved, remove the apple butter from the heat. If canning, transfer it to clean canning jars. If refrigerating or freezing, transfer it to an airtight container and let it cool on the counter before moving it to the fridge or freezer.
Canning apple butter
- Transfer the apple butter to pint or half-pint mason jars, leaving ¼" headspace.
- Wipe down the rims with a clean, damp towel.
- Cover with lids and screw on until just tightened.
- Process at a boil according to your altitude: 5 minutes if below 1,000 feet; 10 minutes if 1,000-6,000 feet; 15 minutes if above 6,000 feet.
- Remove from water bath canner and allow to cool completely. Check the seals and, if they were successful, store somewhere cool and out of direct sunlight. Should keep for up to two years.
Notes
Honeycrisp, Winesap, Gala, McIntosh, Golden Delicious, and Fuji are all soft apple varieties ideal for making apple butter.
Apple butter that is refrigerated should be eaten within one month. Frozen homemade apple butter can last for up to one year. Canned apple butter can last for up to two years.
Nutrition Information:
Yield:
64Serving Size:
1 TbspAmount Per Serving: Calories: 35Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 9.1gFiber: .6gSugar: 8.2gProtein: .1g
How do you thicken apple butter on the stove?
Apple butter thickens naturally as it cooks down. For stovetop apple butter, you don't need to add any thickening agents, regardless of whether you'll be freezing, refrigerating, or canning the apple butter. Keep in mind that it will also thicken as it cools.
How do I know if my apple butter is thick enough?
To test whether your apple butter is done, let a small spoonful of it cool for a couple of minutes away from the stove. When it's ready, it will rest in a mound on the spoon. If any liquid runs off of the apple butter or if it slides off of the spoon, it hasn't reduced enough. Keep it on the stove at a low temperature, stirring regularly, and test it again with a cool spoon after a few more minutes.
Can apple butter be overcooked?
It is possible to overcook apple butter, though this would take quite a long time. It's more likely that the apple butter would simply burn while cooking down. To avoid this, keep the apple butter on low heat, stir regularly, and test for doneness periodically.
What is the best apple for apple butter?
Soft apple varieties are ideal for apple butter, as they cook down faster and will retain more flavor. Combining a few types of apples can also create a more interesting, balanced flavor.
Popular apple varieties that cook down well, like Honeycrisp, Winesap, Gala, McIntosh, Golden Delicious, and Fuji, are all excellent for making apple butter or applesauce. Each of these is soft, cooks quickly, and has a well balanced flavor-- but this is far from an exhaustive list of good apples varieties for apple butter!
There are hundreds and hundreds of apple varieties, and many of them would make wonderful applesauce or apple butter. If you're buying locally, I encourage you to experiment with different varieties and ask your local suppliers for their recommendations. (My go-to apple orchard grows Cortland and Golden Delicious, which yielded fantastic results.)
Does homemade apple butter need to be refrigerated?
Homemade apple butter can be canned, frozen, or refrigerated, but it won't keep otherwise. While some online sources will claim that refrigerated apple butter can last for up to a year, this is chancing fate. It is possible for dangerous bacteria to grow in apple butter. So, if you don't freeze or can it, plan to store your apple butter in the fridge and enjoy it within one month.
How long does apple butter last if not canned?
Apple butter that isn't canned could instead be frozen or refrigerated. Apple butter should not be left at room temperature on the counter or in a cupboard. Refrigerated apple butter should be eaten within one month, though frozen apple butter can keep for up to one year.
Do I need to add citric acid to apple butter?
Apples are acidic enough that they don't generally require added citric acid in order to store well. In fact, homemade unsweetened applesauce and canned apples can also be canned without citric acid.
That said, adding lemon juice to your apple butter can help it to retain its color longer. Creating a more acidic environment can also reduce the (relatively low) chances that a dangerous bacteria like Clostridium botulinum (the cause of botulism) might grow.