How To Make Easy Healthy Apple Butter From Scratch

Thanks to our fruit trees, we have a plethora of apples all autumn, and for years I didn’t know what to do with the excess. I made pies, apple crisp (my absolute FAVORITE), apple sauce, and pretty much everything else you can make out of apples.. except apply butter!

A decade ago I didn’t even know what apple butter was, but my sister-in-law introduced it to me and I was hooked. I found a few recipes that I tested and transformed them into my own for personal preference and consistency.

Most apple butter recipes you find will depend a lot on sugar, and my goal is always to avoid as much sugar as possible while still getting my sweet tooth fix.

It’s common for recipes to have 2-4 cups of sugar in a single batch, but this version skips most of that. The secret is that the apples boil down for a long time, which releases their own natural sugars, and that gives you this delicious thick and dark spread that tastes like the soft and gooey part of an apple pie.

My personal recommendation is to make this in a slow cooker, but you can also do stovetop. And at the end of this recipe, I’ll share how you can freeze it so you have apple butter all the way until next fall.

What Is Apple Butter?

Okay, great question because I didn’t know for a long time either. Essentially apple butter is a heap of apples cooked down to the point where it’s smooth and thick enough to spread on toast like butter.

And yes, it might sound like applesauce because the recipes are similar, but apple sauce is cooked just enough for the apples to break down whereas apple butter keeps going for hours and/or until it caramelizes. That’s when you get this deep brown color and the rich flavor really pops.

We’ll talk about the spices you add, too, but most of the work is done through the boiling down process.

I also hear people talk about apple butter as if it’s the same as apple jam or jelly. However, those two recipes use pectin and a TON of sugar. I prefer the apple butter recipe because it thickens just from reduction rather than the added pectin or sugar.

The Healthy Version

Like I’ve said, I appreciate this recipe so much because I can give it to my kids and I don’t have to worry because it’s pretty healthy. Here’s what makes my apple butter recipe different:

Little to no added sugar

You’re using apples, which means your recipe is already going to be sweet. There’s no need to add a ton of extra sugar. Honestly, it’s the reason I don’t really like a lot of jams or jellies because they take something that’s already very sweet and bring it to maximum sweetness and it’s just too much for me.

Of course, a couple of tablespoons of maple syrup or honey is optional, but many of your batches won’t need it at all. What I recommend is to taste your butter at the end and decide if it’s sweet enough for you.

Use the peels

Did anyone say fiber? I’m always trying to get my kids to eat more fiber and leaving your apple peels on is the perfect way to get your daily dose.

Your blender will help your apple peels turn completely smooth so you really won’t notice them when your butter is finished. But again, it really adds to the recipe. I know some people who peel their apples, but I suggest keeping yours on.

Nothing is refined

With my recipe, you’re using apples, cider, spices, and a pinch of salt.

With apple butter, you’re using sugar (if you decide to) mostly for flavor and texture rather than for safety, which is different from traditional jams where sugar matters for other things. Therefore cutting the sugar way back on your recipe is completely fine as long as you store it properly (I’ll get into more on that below).

The Best Apples for Low-Sugar Apple Butter

I love using sour-ish apples for things like apple crips and pies, but they won’t cut it for your apple butter if you want to keep the amount of added sugar to a minimum. Your apples need to be sweet so they can give you that sweet apple butter taste.

The best varieties are Fuji, Gala, Honeycrisp, Golden Delicious, Jonagold, and my favorite, Pink Lady.

Now, if you don’t want your butter TOO sweet, consider throwing in an tart apple like a Granny Smith to keep the flavor from going flat.

And honestly, sometimes I will just mix a whole bunch of different varieties for the most unique and vibrant flavor. So give it all a try.

If you have some bruised apples you might throw out, don’t throw them out because you can use them for this recipe; just cut out the bad spots.

Ingredients

The following ingredients make about 4-5 half-pint jars:

• 4 pounds apples (about 12 medium sized), washed, cored, and quartered. Again, no need to peel.
• 1 cup unsweetened apple cider (unsweetened apple juice or water also works)
• 1 tablespoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• A pinch of salt
• Optional: 2 to 4 tablespoons of pure maple syrup or honey, (added at the end if you desire)
• Optional: 1 tablespoon lemon juice or apple cider vinegar for brightness

The spices in this recipe are a generalization, they do not need to be exact. The cloves in particular are pretty strong, so if you’re not a fan of them, cut them back or leave them out. Some people swap in a little ginger or pumpkin pie spice instead. I’ve tried it and love the slightly different taste.

Equipment

• A large pot or a slow cooker
• A blender
• A wooden spoon or silicone spatula
• Clean jars or freezer-safe containers

How To Make Apple Butter via Stovetop

1. Soften the apples

Put the quartered apples and cider in your pot. Bring it to a boil over high heat, then drop the heat to low, cover, and let the apples simmer for about 20 – 30 minutes. You’ll know they are ready when you press down on them with a spoon and they mash or fall apart.

2. Blend until smooth

Use a blender (immersion blenders work best) and blend your apples until you cannot see any peels. If you’re using a countertop blender, work in small batches and vent the lid since hot fruit will expands. A food mill works too, and it will strain the peels out for you, which is nice if you want the silkiest possible butter.

3. Add your spices

Stir in the cinnamon, allspice, cloves, nutmeg, and salt. Again, these do not need to be exact. Play around with them from batch to batch.

4. Cook it down low and slow

Simmer your butter uncovered on low heat while stirring every 10 – 15 minutes and scraping the bottom so nothing burns. It will bubble as it thickens, so consider using a splatter screen or a lid that’s left slightly open for ventilation. Leave this there for about 1.5 to 3 hours depending on how juicy your apples and how big your pot is.

5. Taste and adjust

Once it’s thick and dark, taste it for yourself. This is where you’ll add maple syrup or honey if you want it sweeter, and a splash of lemon juice or vinegar if it tastes flat. Add your honey and maple syrup a tablespoon at a time so you don’t overdo it, which I have done before.

How To Make Apple Butter via Slow Cooker

This is the easiest way to do it, and it’ll make your whole house smell like amazingness and fall.

1. Add the quartered apples, spices, and salt to the slow cooker; use only about half a cup of cider since the lid will trap moisture.
2. Cook on low for 8 to 10 hours (or high for about 4 to 5 hours) or until the apples are completely soft.
3. Blend it up in the crock with an immersion blender until it’s smooth.
4. Prop the lid open with a wooden spoon so steam can escape, and keep cooking for another 1 to 3 hours. You’ll want to stir now and then or until it’s as thick as you’d like.
5. Taste and sweeten it if needed. Same thing as I recommended above, do this tablespoon by tablespoon, tasting between each one.

I know a lot of people who will start it just before they go to bed at night and blend it in the morning when they wake up. Of course, slow cookers vary a lot, so check on it the first time you make it.

How To Tell When It’s Done

Hot apple butter always looks thinner than it will be once it cools, so don’t judge it by how it looks in the pot.

Try one of these ways instead:

• The plate test

Put a spoonful of your apple butter on a clean plate and if a watery ring separates around the edge just keep cooking. When it stays in a neat heap with no liquid slipping out then it’s done.

• The spoon test

Scoop some onto a spoon and hold it away from the steam for about 2 minutes. If it stays heaped on the spoon it’s done

A Shortcut Tip: Start With Applesauce

If you have jars of unsweetened applesauce, could be homemade or store-bought, you can skip straight to step 3.

Stir in the spices and cook it down until it passes one of the tests listed above. Since you’ll be using apple sauce rather than fresh apples, your butter won’t taste quite as fresh, but it’s a great way to use up applesauce.

How To Store

In the fridge

Let your apple butter cool and then put it in clean jars or airtight containers. It’ll keep for about 3 or 4 weeks in the refrigerator.

In the freezer

Pack your butter into freezer-safe containers or jars. Leave about half an inch of space at the top for expansion.

It keeps well for up to about a year; just thaw it overnight in the fridge. Also, you can try freezing it in ice cube trays if you only want a little at a time.

Canning for the pantry

I get a lot of people asking about canning apple butter, and it can be water bath canned, but you’ll want to follow a tested recipe.

The National Center for Home Food Preservation (NCHFP) has a tested reduced-sugar apple butter recipe using 4 pounds of unpeeled apples, 1 cup of cider, cinnamon, cloves, and allspice.

If you want shelf-stable jars, follow that recipe. Here’s its processing times:

• Fill hot apple butter into clean, hot half-pint or pint jars, leaving a fourth of an inch of space.
• Wipe the rims and add two-piece lids and bands.
• Process in a boiling water canner for 15 minutes at 0 to 1,000 feet elevation, 20 minutes at 1,001 to 6,000 feet, and 25 minutes above 6,000 feet.
• Let the jars cool for 12 – 24 hours, then check the seals. Any jar that didn’t seal should be placed in the fridge and used within 3-4 weeks.

Once you have your apple butter canned, store it somewhere cool and dark.

The NCHFP says that reduced-sugar spreads tend to lose flavor and quality faster than full-sugar options, so it’s smart to make smaller batches first until you know how you like it after a few months of it sitting.

Troubleshooting

If it’s too thin, keep cooking. It almost always just needs more time. And remember, it’ll thicken as it cools too.

If it tastes bland, add a pinch more salt and some lemon juice or apple cider vinegar. Acid tends to wake up the apple flavor.

If it’s too spicy, stir in a bit of unsweetened applesauce to reduce the spice, and go lighter on the spices next time. Cloves and allspice get stronger as the butter reduces and a lot of people make the mistake of adding too much for their first several batches.

If it burned on the bottom, don’t scrape the burnt layer into the rest. Instead, pour the good part into a clean pot and keep going on lower heat, but stirring more often.

Ways To Use Apple Butter

We typically use our apple butter for toast, but you can also use it for any of the following:

• Added into oatmeal or plain yogurt
• Spread on pancakes, waffles, or biscuits
• On a peanut butter sandwich (this is honestly so delicious!!!)
• On cornbread with a little bit of regular butter
• On pork loin or chicken as a glaze in the last few minutes of roasting (not my favorite since I don’t like my meat sweet, but I know so many who love this option)
• Mixed with cream cheese and a bit of cinnamon for a dip for apple slices
• Stirred into barbecue sauce
• Added onto vanilla ice cream (warm up the butter a bit first)

Frequently Asked Questions

Do I have to peel the apples?

No, leave the peels because it adds fiber and natural pectin which helps it thicken. Just blend it all well. Now, if you do prefer a silkier texture, just run it through a food mill or peel the apples first.

Can I make apple butter with no sugar at all?

Yep! That’s the beauty of apple butter. Just use sweet apples and cook them long. Many people find this to be sweet enough, but taste it and decide if you’d like to add a bit of honey or maple syrup.

Can I use a sugar substitute?

Yes, you can add a sugar substitute at the end like you would honey or maple syrup.

How many jars does this make?

This recipe makes about 4-5 half-pints. The exact amount is going to depend on your apples and how thick you cook it, of course.

Can I double the recipe?

Yes you can, but use a wider pot so it can reduce, and expect it to take longer.

Can I freeze apple butter?

Absolutely, and I recommend it. It freezes really well for up to about a year.

Healthy Apple Butter at a Glance

• Yield: 4 -5 half-pints
• Active cooking time: About 30 minutes
• Total time: About 2 – 3½ hours on the stovetop, or 10 -12 hours in a slow cooker
• Ingredients: 4 lb apples (unpeeled), 1 cup unsweetened apple cider, 1 tbsp cinnamon, half tsp allspice, quarter tsp cloves, quarter tsp nutmeg, pinch of salt, optional maple syrup or honey, optional lemon juice
• Method: Simmer apples in cider until soft, blend smooth, add spices, then cook down uncovered until it heaps on a plate without a ring of liquid. Then sweeten to your preference.
• Storage: Fridge 3-4 weeks or freezer up to about a year.

I’m so excited for you to try this recipe. It’s one of the recipes that is so easy to nail down and use again and again, especially if you have your own fruit trees. Enjoy!