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!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 2

Servings servings (1/2 cup each)

Calories 374kcal

Author Meggan Hill

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

US Customary - Metric

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