Apple Butter Recipe
As the air turns crisp and the leaves begin to change, there’s nothing quite like filling your home with the warm, spiced aroma of homemade apple butter. This rich spread captures the essence of fall in every spoonful, making it a perfect addition to breakfast, baked goods, or even savory dishes.
Whether you’re an experienced canner or new to preserving, learning how to make and can apple butter is a rewarding way to savor the flavors of the season all year long.
Jump to RecipeThis fall we picked so many apples, i look forward to it every year. We planted apple trees on our property this year, of course they are still to young to really produce fruit. Thankfully I have a good friend with a large apple tree I am able to pick from!
I was excited to make every apple recipe, starting with apple butter. Its so easy, and incredibly delicious.
This recipe was adapted from the Ball canning apple butter recipe. Apples are very safe to water bath can, as they are a naturally high acid food, and the lemon juice added gives peace of mind knowing the acidity is high enough as well.
Once you’ve made a delicious batch of homemade apple butter, canning it is a great way to preserve its rich, spiced flavor for months to come. Canning ensures that your apple butter stays fresh and shelf-stable, making it a perfect addition to your pantry or a thoughtful gift.
What You’ll Need:
- Freshly prepared apple butter
- Mason jars with lids and bands (half-pint or pint size works best)
- Large stockpot or water bath canner
- Jar lifter (for handling hot jars)
- Canning funnel
- Clean cloth or paper towels
- Canning tongs
- Boiling water
- Canning rack (optional but helpful)
Apple Butter Recipe
Ingredients
- 5 lb apples
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1 tbsp ground cinnamon
- 1 tsp ground all spice
- 1 tsp ground ginger
- ½ tsp ground cardamom
- 1 tsp vanilla extract
- juice of 1 lemon
- pinch of salt
Instructions
- Peel, core, and chop your apples into small pieces.
- Place them in a large pot or slow cooker. Stir in the sugar, cinnamon, cloves, nutmeg, and salt. and let them simmer until the apples are soft and start breaking down.
- Blend the mixture: Once softened, use an immersion blender (or transfer to a regular blender) to smooth out the mixture to a thick applesauce consistency.
- Slow cook: If using a slow cooker, set it on low and let it cook for 8-10 hours, stirring occasionally. If using the stovetop, simmer on low for 3-4 hours, stirring more frequently to prevent sticking. The goal is to cook the apples down until the mixture thickens and turns a deep, dark brown.
- Once it’s thick and ready, spoon the apple butter into sterilized jars. You can store it in the refrigerator for up to a few weeks or can it for longer storage.
Step-by-Step Canning Instructions:
- Wash your mason jars, in hot, soapy water, and rinse thoroughly.
- Place the clean jars in a large pot of boiling water, making sure the jars are completely submerged. Boil for at least 10 minutes to sterilize.Carefully remove the jars using a jar lifter and place them on a clean towel to air dry.
- Prepare the Water Bath CannerFill a large stockpot or water bath canner with enough water to fully cover the jars by 1-2 inches once they’re submerged.Bring the water to a simmer while you’re preparing your apple butter.
- Using a canning funnel, carefully ladle the hot apple butter into your sterilized jars, leaving about ¼ inch of headspace (the space between the top of the food and the rim of the jar). This headspace is important to allow the contents to expand during processing.
- Use a clean knife to remove any air bubbles by running it gently around the inside of the jar.
- Wipe the rims of the jars with a clean, damp cloth or paper towel to ensure there’s no residue that could prevent the lids from sealing properly.
- Place the lids on top of the jars, screw the metal bands on finger-tight. Do not over-tighten, as air needs to escape during the canning process.
- Process the Jars in a Water BathCarefully lower the filled jars into the simmering water in your canner or stockpot. Make sure the water covers the jars by at least 1-2 inches. Increase the heat and bring the water to a full rolling boil.
- Process the jars in boiling water for 10 minutes, covered. (adjust for altitude if necessary)
- After processing, turn off the heat and let the jars sit in the water for about 5 minutes.
- Carefully remove the jars using the jar lifter and place them on a clean towel.Let the jars sit undisturbed for 12-24 hours.
- You can also remove the metal bands and gently tug on the lids. If the lid stays in place, it’s sealed properly.
- Label your jars with the date and contents. Store the sealed jars in a cool, dark place (like a pantry) for up to a year.Once opened, store the apple butter in the refrigerator and consume it within a few weeks.
Notes
- Jar didn’t seal?
- Don’t worry! You can reprocess the unsealed jars by reheating the apple butter, refilling the jars with fresh lids, and processing them again. Alternatively, refrigerate and enjoy the apple butter within a few weeks.
- Headspace is too small or large?
- If you didn’t leave enough headspace, the jar might not seal properly. Too much headspace could result in spoilage or affect the quality. Aim for ¼ inch for apple butter.
- Jar leaks or spills in the canner?
- This could be due to overfilling or a loose band. Be sure to follow the guidelines for filling and tightening.
- Lower sugar
- Adjust to your liking, add less or more sugar.
