Apple Butter Recipe (Stovetop)

Name: Apple Butter Recipe (Stovetop)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 128 serving
Ingredients: 4 lbs Granny Smith apples; 2 cups water; 1 cup apple cider vinegar; 4 cups sugar; 2 tbsp lemon juice; 2 tsp vanilla; 2 tsp cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon allspice; 1/4 tsp salt; 1/8 tsp ground cardmom

User Reviews

4.8

15 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings
128
Calories
32 kcal
Course
Condiments
Cuisine
American

Apple Butter Recipe (Stovetop)

Sarah Armstrong

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Make this apple butter recipe for a delicious condiment to serve on toast, bagels, or biscuits. Or make it to use in other apple recipes!

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Ingredients

Servings

4 lbs Granny Smith apples (See Note 1)
2 cups water
1 cup apple cider vinegar
4 cups sugar (See Note 2)
2 tbsp lemon juice
2 tsp vanilla
2 tsp cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 tsp salt
1/8 tsp ground cardmom

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Instructions

Wash and quarter each apple, keeping skin and core on.
Add the cut apples to a large stock pot or Dutch oven with lid. Add water and vinegar. Bring to a boil, cover with lid and simmer for 20 minutes.
Carefully scoop apples and liquid to a food mill (See Note 3) and puree into a larger bowl (See Note 4). I typically have 8 cups total.
To a large stock pot or Dutch oven add the apple pulp, sugar, lemon juice, vanilla, cinnamon, clove, allspice, salt and cardamom. Whisk to mix thoroughly.
Cook on medium low, uncovered for 2 to 2 1/2 hours. Stir often to ensure bottom doesn't scorch. Apple pulp will cook down, reduce and get thick (See Note 5).
Allow to cool slightly and puree if you prefer a smooth apple butter (See Note 6).
Use right away and store in an airtight container refrigerated for up to 1 month, give as gifts, OR can immediately. If canning, follow the canning directions (I do the water bath canning method) in Note 7 below.

Notes

I use Granny Smith, but any other tart cooking apple works like Jonathan or Jonagold.
You will need a half cup of sugar per one cup of apple pulp.
If you do not have a food mill, use a chinois or large sieve, pressing apple pulp and skin to extract as much pulp as you can. Discard skin and seeds.
I extract the apple pulp into a large, 8 cup glass measuring cup, otherwise measure apple pulp after to decide how much sugar to use.
You can cook on simmer, but it will take longer, 3 hours.
Puree in a blender, food processor or hand blender if you desire a smooth product. I prefer to leave mine the consistency of a thick apple sauce.
For a more detailed description of the canning process, read this tutorial: A Visual Tour of Hot Water Bath Canning: (https://www.thekitchn.com/hot-and-steamy-a-visual-walk-t-93802) and Water Bath Canning: (https://www.simplycanning.com/water-bath-canning.html).

Nutrition Information

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Calories 32kcal (2%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 5mg (0%) Potassium 17mg (0%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 8IU (0%) Vitamin C 1mg (1%) Calcium 1mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 128Serving

Amount Per Serving

Calories 32 kcal

% Daily Value*

Calories	32kcal	2%
Carbohydrates	8g	3%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	5mg	0%
Potassium	17mg	0%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	8IU	0%
Vitamin C	1mg	1%
Calcium	1mg	0%
Iron	1mg	6%