Easy Homemade Apple Butter

There’s nothing quite like homemade apple butter filling your kitchen with warm cinnamon and vanilla.

I started making this recipe last October when my apple tree went crazy, and now it’s my favorite way to capture fall in a jar.

What Makes My Apple Butter So Good

This apple butter has become my go-to for so many reasons.

The way it spreads thick and rich on warm biscuits, how it captures that perfect balance of sweet and spiced, and honestly? You don’t have to peel a single apple.

I’ve made batches both ways, and trust me, skipping the peeling saves your sanity without changing the final result one bit.

If you’re planning to make this apple butter, you might also want to try my country peach preserves for a summer version, or consider making my fresh cranberry relish recipe to round out your seasonal spread collection.

What You’ll Need to Make This Apple Butter

Here’s everything for your shopping list:

• 6 pounds mixed sweet apples (I love using Gala, Fuji, or Honeycrisp—avoid anything too tart)
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 tablespoons ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• 2 teaspoons vanilla extract

My notes: Look for apples that give slightly when you press them—they’ll break down beautifully. I buy mine from the farmers market when possible, but grocery store apples work perfectly fine.

Don’t stress about having all the same variety; mixing different types actually gives you more complex flavor.

How I Make This Apple Butter

Step 1: Wash your apples well, then core and chop them into rough ½-inch pieces. I use an apple corer to make this faster, but a sharp knife works too. Toss everything into your slow cooker as you go.

Step 2: In a medium bowl, whisk together both sugars, cinnamon, salt, cloves, and nutmeg until no lumps remain.

Step 3: Pour the sugar mixture over your chopped apples and give everything a good stir with a wooden spoon. Make sure all the apple pieces get coated.

Step 4: Cover and cook on low for 8 hours. Your kitchen will smell incredible, and the apples will be completely soft and golden.

Step 5: Remove the lid and use an immersion blender to puree everything until smooth. If you don’t have one, carefully transfer batches to a regular blender—just let it cool slightly first.

Step 6: Stir in the vanilla extract, then continue cooking uncovered for another 1-2 hours until it’s thick enough to coat a spoon. You’ll know it’s ready when you can draw a line through it with your spoon and it holds for a few seconds.

My Secrets for Getting This Apple Butter Just Right

After making this apple butter dozens of times, I’ve learned a few tricks that make all the difference.

First, don’t skip that final uncovered cooking time, it’s what transforms your mixture from chunky applesauce into rich, spreadable butter.

Second, taste it about halfway through that final cooking stage and adjust the cinnamon if needed. Some apple varieties are naturally spicier than others.

Finally, remember that it will thicken even more as it cools, so don’t overcook it trying to get it too thick while it’s still hot.

How long does homemade apple butter keep?

Your apple butter will stay fresh in the refrigerator for about 3 weeks in a sealed jar. I also freeze portions in small containers for up to 6 months—perfect for holiday gift-giving.

Love trying new preserves and spreads? Follow me on Pinterest for more seasonal recipe inspiration!

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Can I make this without a slow cooker?

Absolutely! You can make this apple butter on the stovetop in a heavy-bottomed pot.

Cook on low heat for about 2-3 hours, stirring frequently to prevent sticking. The timing isn’t as hands-off, but the results are just as good.

What if I don’t like cloves?

Feel free to skip the cloves entirely or substitute with a pinch of allspice or cardamom. The apple butter will still be wonderful, just adjust to your family’s taste preferences.

Why are my apple peels still visible?

This usually means your apples weren’t quite soft enough before blending, or you might have used a firmer variety.

Next time, cook for an extra hour before pureeing, or strain the mixture if the texture bothers you.

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When I Usually Serve My Apple Butter

I reach for this apple butter most often during weekend breakfast spreads, warm buttermilk biscuits practically beg for it.

But honestly, I keep a jar in the fridge year-round because it transforms ordinary toast into something special.

During the holidays, I love giving small mason jars as gifts, tied with kitchen twine and a handwritten label. It also makes an incredible filling for thumbprint cookies or swirled into vanilla yogurt for a quick dessert.