Fall is my favorite time of year to make apple butter. This thick, smooth spread is deeply spiced and perfectly sweet, capturing all the cozy flavors of the season. Whether I’m slathering it on warm toast, swirling it into yogurt, or eating it by the spoonful (yes, really), this apple butter always hits the spot.

Why You’ll Love This Recipe

I like how this apple butter tastes just like apple pie in a jar—sweet, aromatic, and full of autumn warmth. It’s the perfect way to use up apples from a weekend of apple picking or a fall farmer’s market haul. The slow cooking process brings out the natural sweetness of the apples, while cinnamon, cloves, and other spices fill my kitchen with an irresistible aroma. Plus, it’s a small-batch recipe with only 8 ingredients, making it simple to whip up on a cozy afternoon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

apple cider
apples (peeled, cored, and chopped)
brown sugar
granulated sugar
ground cinnamon
ground cloves
ground allspice
sea salt

Directions

1. I start by placing all the ingredients—chopped apples, apple cider, sugars, and spices—into a large pot.

2. I bring it to a boil, then reduce the heat and let it simmer, stirring occasionally. The apples will become soft and fragrant.

3. Once the apples are completely tender, I use an immersion blender to puree the mixture until smooth. (A regular blender works too, just be careful with the hot mixture.)

4. I continue to simmer the puree on low heat, uncovered, for another 1–2 hours, stirring more frequently as it thickens. The mixture should be rich, glossy, and spreadable.

5. Once it reaches the desired consistency, I let it cool before transferring it to jars for storage.

Servings and Timing

This recipe makes about 2 cups of apple butter. It typically serves 8 to 10, depending on how it’s used.
Prep Time: 15 minutes
Cook Time: 2 to 3 hours
Total Time: Around 3 hours and 15 minutes

Variations

• No Sugar Added: I sometimes skip the sugar entirely if the apples I use are very sweet.

• Spice Swap: I like to play around with spices—ginger and nutmeg are great additions.

• Apple Variety: I mix tart and sweet apples like Granny Smith and Fuji for a more complex flavor.

• Vanilla Hint: A splash of vanilla extract added at the end can make the flavor even richer.

• Slow Cooker Method: I’ve also made this in the slow cooker—just cook on low for about 10 hours, then blend and cook uncovered for a few more hours to thicken.

Storage/Reheating

Once cooled, I store the apple butter in airtight jars in the refrigerator for up to 2 weeks. It also freezes beautifully—I freeze portions in small containers or silicone trays and thaw them in the fridge as needed. I don’t usually reheat it, but if I want it warm, I simply microwave it for a few seconds or warm it gently in a saucepan.

FAQs

What’s the difference between apple butter and applesauce?

Apple butter is cooked longer than applesauce, giving it a thicker, more concentrated flavor and a deeper color.

Can I can this apple butter for long-term storage?

Yes, it’s safe for canning if I follow proper sterilization and water bath techniques. I always refer to trusted canning guidelines.

What are the best apples to use?

I like to use a mix of sweet and tart apples—Honeycrisp, Fuji, and Granny Smith are some of my favorites for balance.

Can I use a slow cooker instead of the stove?

Absolutely! I just let everything cook on low for about 10 hours, then blend and continue to cook with the lid off to thicken.

Is it possible to make this apple butter without sugar?

Yes, especially if I’m using sweet apples. The texture may be slightly different, but it will still taste great.

Conclusion

This homemade apple butter is one of my favorite fall recipes. It’s comforting, flavorful, and incredibly versatile. Whether I’m spreading it on breakfast toast or giving jars away as gifts, it never fails to bring a little autumn magic into my kitchen. If I’m craving a taste of fall, this is what I make.