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4.8 from 15 votes

Apple Butter Recipe (Stovetop)

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Wash and quarter each apple, keeping skin and core on.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Allow to cool slightly and puree if you prefer a smooth apple butter (See Note 6).
  7. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.