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Similar to a super-concentrated applesauce, this homemade Apple Butter recipe is delightful spread on biscuits or toast, or swirled into yogurt or oatmeal. Try it to use up a big crop of fresh apples!
Despite the name, Apple Butter contains no butter. It’s closer to a jelly in consistency and texture, and it adds delicious apple flavor to all your fall recipes.
You may, and should, spread it on toast, Buttermilk Biscuits, and pancakes. It’s also delicious on the side of your next Pork Roast or on Crispy Potato Latkes.
Warm Apple Butter is heavenly on cold vanilla ice cream, too. Sprinkle that sundae with toasted walnuts for extra crunch!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Apples: I recommend a combination of sweet (Fuji, Jonagold, or Gala) and tart (McIntosh, Jazz, Pink Lady, Granny Smith, or Braeburn) apples for the best flavor. See my tutorial on how to cut apples if you are dreading that step!
- Apple cider: Opt for still, not sparkling, and spirit-free rather than spiked hard cider.
- Granulated and brown sugars: If your apples are all among the sweet varieties or taste sweet when you give one a sample, feel free to omit a tablespoon or two.
- Lemon juice: I promise this won’t make things too tart! Just as I call for a splash in my homemade Applesauce recipe, this citrus helps balance the sweet sugars and apples.
Step-by-step instructions
- In a large Dutch oven over medium-high heat, combine apple slices and cider. Bring to a boil and cover. Reduce heat to medium-low and simmer until after apples are very soft, about 30 to 35 minutes.
- Working in batches, transfer the apples to a food processor and process until smooth.
- In a heavy-bottomed saucepan over medium-low heat, combine apple puree, granulated sugar, brown sugar, lemon juice, and salt. Simmer until mixture has browned and thickened, about 60 to 90 minutes.
- Transfer apple butter to a jar and let cool to room temperature before refrigerating. Apple butter can be stored up to a month in an airtight container in the refrigerator.
Recipe tips and variations
- Yield: This recipe makes 6 generous 1/2-cup servings.
- Storage: Store covered in the refrigerator for up to 1 month.
- Make ahead: This condiment will last well in the refrigerator for 4 weeks, so feel free to make a batch on a lazy weekend to enjoy later.
- Freezer: Pack freezer-safe containers with apple butter, leaving 1/2-inch head space for expansion. Freeze for up to 1 year. Thaw overnight in the refrigerator.
- Share the Apple Butter bounty: Add a bow to a small mason jar of Apple Butter for a sweet fall food gift idea (write down the recipe and storage instructions on an index card to share alongside, if you want to). And for ultimate bonus points, pack the Apple Butter with a batch of 3-Ingredient Biscuits, No-Knead Bread, or Cornbread.
- Finish the bushel: Have extra apples on hand? Make a batch of homemade Apple Pie Filling for future desserts, a warm Apple Strudel, a fresh Apple Crisp, or a batch of Caramel Apple Dip for dunking. See more apple recipe ideas in The Best Apple Recipes for Your Orchard Haul.
Put your apple butter to work
Bread Recipes
Homemade Crescent Rolls
Bread Recipes
Soft Yeast Dinner Rolls
Bread Recipes
No-Knead Bread
Bread Recipes
3-Ingredient Homemade Biscuits
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Apple Butter
Similar to a super-concentrated applesauce, this homemade Apple Butter recipe is delightful spread on biscuits or toast, or swirled into yogurt or oatmeal. Try it to use up a big crop of fresh apples!
Ingredients
- 2 pounds Macintosh apples peeled, cored, and sliced thinly
- 2 pounds Fuji apples peeled, cored, and sliced thinly
- 1 cup apple cider
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
Instructions
- In a large Dutch oven over medium-high heat, combine apple slices and cider. Bring to a boil and cover. Reduce heat to medium-low and simmer until after apples are very soft, about 30-35 minutes.
- Working in batches, transfer the apples to a food processor and process until smooth.
- In a heavy-bottomed saucepan over medium-low heat, combine apple puree, granulated sugar, brown sugar, lemon juice, and salt. Simmer until mixture has browned and thickened, about 60-90 minutes.
- Transfer apple butter to a jar and let cool to room temperature before refrigerating. Apple butter can be stored up to a month in an airtight container in the refrigerator.
Notes
- Apples: I recommend a combination of sweet (Fuji, Jonagold, or Gala) and tart (McIntosh, Jazz, Pink Lady, Granny Smith, or Braeburn) apples for the best flavor. See my tutorial on how to cut apples if you are dreading that step!
- Apple cider: Opt for still, not sparkling, and spirit-free rather than spiked hard cider.
- Granulated and brown sugars: If your apples are all among the sweet varieties or taste sweet when you give one a sample, feel free to omit a tablespoon or two.
- Lemon juice: I promise this won’t make things too tart! Just as I call for a splash in my homemade Applesauce recipe, this citrus helps balance the sweet sugars and apples.
- Yield: This recipe makes 6 generous 1/2-cup servings.
- Storage: Store covered in the refrigerator for up to 1 month.
- Make ahead: This condiment will last well in the refrigerator for 4 weeks, so feel free to make a batch on a lazy weekend to enjoy later.
- Freezer: Pack freezer-safe containers with apple butter, leaving 1/2-inch head space for expansion. Freeze for up to 1 year. Thaw overnight in the refrigerator.
Nutrition
Serving: 0.5cupCalories: 374kcalCarbohydrates: 98gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 107mgPotassium: 396mgFiber: 7gSugar: 86gVitamin A: 164IUVitamin C: 17mgCalcium: 37mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
