Best Homemade Apple Butter Ever | finding time for cooking

The very first time I made this recipe was many years ago, when the leaves were turning all shades of fiery red and orange, signaling a gorgeous Georgia fall. There was a chill in the air, co-workers arguing over SEC football, and comfort food cravings were haunting me.

You know what else says “fall”? Apple butter. Well, technically anything apple + cinnamon, but apple butter is definitely high up on the list. My mom had shared a homemade apple butter recipes from our family friend, Louise, and I decided to give it a try…and it’s become one of my favorite recipes of all time.

Since that time many years ago, making this apple butter has been a rite of fall. I’ve made it, without fail, every single year for going on a decade. I share jars with friends, co-workers, family…this stuff is legendary. And all the better because it’s so easy.

One of the best parts?? No peeling necessary–you keep the peels on your apples, because the pectin in the peels helps it thicken up. The combination of spices and brown sugar makes for a complex and warm flavor, completely adaptable to your own preferences. This is one of those great things that bubbles away on the stove, but takes very little hands-on time and effort.

I’ve posted the original homemade apple butter recipe as I was given it below, but when I make this I make one major tweak—the amount of sugar it called for seemed extreme, so I decrease it significantly. It lets the natural sweetness of the apples as well as the spices shine through, and makes it healthier overall.

You’ll also love: Apple Butter Cinnamon-Sugar Babka

Start by quartering and coring the apples, taking just the absolute toughest part of the core and leaving the rest. Sometimes I cut them one more time, to make them slightly smaller and easier to stir.

Put it all in a really big saucepan or stockpot, and add the two cups of apple juice. Cook on medium (or medium-low) heat until the apples are tender and soft.

Time will really depend on your heat and your apples, but assume it will take 30-45 minutes at least. A lower, longer cook is better, you don’t want it to boil or burn.

Once the apples are all soft, blend everything until it’s smooth, without any major chunks. For me, the easiest way I’ve found is using an immersion blender. You can also transfer the apples and liquid to a blender or food processor if you prefer.

Once it’s blended, put it back in the pot and cook on low or medium low to thicken it up, and add your sugar and spices (and dessert wine, if you’re using it). Stir everything together and taste it as you go, to determine what flavor and sweetness you want.

I only used around a cup and a half of brown sugar TOTAL for the recipe most of the time, unless the apples aren’t very sweet. Continue to simmer on low until it thickens, stirring occasionally. This is totally a judgment call, but I usually keep cooking mine for an additional half hour or so.

Once it’s finished, carefully pour into mason jars while the apple butter is still very hot. Tightly put the metal disc and ring on, and flip the jars over to seal. Leave this way until it cools. Refrigerate once you open it, and use within 3 months or so once you open it.

And now you have the most delicious homemade apple butter ever! It turned out great, and I was really happy with the balance of sweet and tart.

In addition to putting on bread, it’s fairly versatile. Put a big spoonful in your oatmeal, in pancakes, or make delicious cupcakes with apple butter filling.

Other delicious jelly/jam recipes you’ll love:

Louise’s Best-Ever Homemade Apple Butter

12 to 14 apples (preferably Jonathan or Winesap; I often use Gala)
2 cups of 100% apple juice (no sugar added)
Brown sugar…likely only around 1 1/2 cups total
Cinnamon, allspice, cloves (or apple pie spice) to taste
½ cup sauternes (optional)

Start by quartering and coring the apples, taking just the absolute toughest part of the core and leaving the rest. Sometimes I cut them one more time, to make them slightly smaller and easier to stir.
Put it all in a really big saucepan or stockpot, and add the two cups of apple juice. Cook on medium (or medium-low) heat until the apples are tender and soft. Time will really depend on your heat and your apples, but assume it will take 30-45 minutes at least. A lower, longer cook is better, you don’t want it to boil or burn.
Once the apples are all soft, blend everything until it’s smooth, without any major chunks. For me, the easiest way I’ve found is using an immersion blender. You can also transfer the apples and liquid to a blender or food processor if you prefer.
Once it’s blended, put it back in the pot and cook on low or medium low to thicken it up, and add your sugar and spices (and dessert wine, if you’re using it). Stir everything together and taste it as you go, to determine what flavor and sweetness you want.
Continue to simmer on low until it thickens, stirring occasionally. This is totally a judgment call, but I usually keep cooking mine for an additional half hour or so.
Once it’s finished, carefully pour into mason jars while the apple butter is still very hot. Tightly put the metal disc and ring on, and flip the jars over to seal. This is the European way of canning (from what I understand), and much easier than hot water canning.
Leave this way until it cools. Refrigerate once you open it, and use within 3 months or so once you open it.

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