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Homemade Apple Butter

This recipe guides you through making homemade apple butter, transforming mixed apples into a rich, spiced, and deeply caramelized spread. It involves an initial simmering of apples with cider and spices, followed by pureeing, and a long, slow bake in the oven to achieve its signature thick consistency and deep brown color. Perfect for toast, yogurt, or as a condiment.
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Cook Time 30 minutes
Total Time 4 hours 55 minutes
Course lunch/dinner
Cuisine American
Calories 3851.4 kcal

Equipment

  • 1 Dutch Oven or Large, Heavy Pot
  • 1 Immersion Blender or Regular Blender
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Heatproof Spatula

Ingredients
  

Main

  • 3 1/2 pounds mixed apples peeled, cored and chopped into 3/4-inch pieces
  • 2 cups apple cider preferably unfiltered
  • 3/4 cup sugar
  • 3 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon kosher salt

Instructions
 

  • Preheat the oven to 300 degrees F. Combine the apples, cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes. Turn off the heat and puree using an immersion blender or in batches in a regular blender (be careful when blending hot liquids).
  • Transfer the pot to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Cool completely.

Notes

For the best apple butter, use a mix of apple varieties like Fuji, Gala, and Honeycrisp for a complex flavor profile, balancing sweetness and tartness. When pureeing hot liquids, always be cautious; for a regular blender, fill it only halfway, vent the lid, and cover with a towel. The long baking phase in the oven is crucial for developing the deep caramel color and thick consistency characteristic of apple butter. Stir frequently, every 20 minutes as specified, to prevent scorching on the bottom of the pot. A slight char can impart bitterness. Ensure the apple butter cools completely before storing; this allows it to thicken further and ensures proper sealing if canning.