0 from 24 votes
Easy Apple Butter Recipe
Announcing the perfect deep rich caramelized jar of fall bliss ~ my perfect apple butter. You need some for cozy morning toast, warm biscuits, and your Thanksgiving table, for sure!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 2 pints
Calories: 57 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 4 lbs apples about 8 large peeled, cored, and chopped
- 1/2 cup Cider
- 1 cup dark brown sugar, you can use light brown
- Squeeze of lemon juice
- 1 Tbsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nuitmeg
Instructions
- Put the apples, cider, sugar, spices, and lemon juice in a large heavy bottomed pot. I used my enameled cast iron Dutch oven. Give everything a good stir. I like to use a silicone spoonula for this recipe because it does a great job at scraping the pan clean with every swipe.
- Bring to a boil and then boil for about 20 minutes or so, until the foaming has subsided and the liquid is reduced. You might feel it starting to catch on the bottom of the pan as you stir. If you used a smaller pan your time might be longer.
- Working in batches, puree the apples in a blender or food processor until super smooth. I use my high speed Vitamix blender for velvety results. Note: use caution when pureeing hot foods. Make sure the lid is on your blender and it is vented before blending.
- Return the puree to the rinsed out pot, and continue to cook for 10 to 15 more minutes, stirring often, until thick. Now you’re going to get some volcanic sputtering. (If you don’t hear the popping noises your heat is too low.) You will have to partially cover the pan to protect your self. Use caution when stirring, which you need to do often to prevent scorching, but never fear ~ you’re so close! Use a silicone spoon to scrape the bottom and sides of the pan clean periodically, you don’t want anything to burn.
- The butter is done when you can drag your spoon across the bottom of the pan and leave a trail without any liquid filling it in. Or take a small spoonful and check for yourself, is it thick like apple butter? It's done! (It will thicken even further as it chills.)
- Fill clean jars with the hot butter and let cool at room temperature. Then cap and refrigerate for up to a month. Freeze for longer storage.
Cup of Yum
Nutrition Information
Serving
1Tbsp
Calories
57kcal
(3%)
Carbohydrates
15g
(5%)
Protein
0.2g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.03g
Monounsaturated Fat
0.005g
Sodium
3mg
(0%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
31IU
(1%)
Vitamin C
3mg
(3%)
Calcium
12mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 2pints
Amount Per Serving
Calories 57
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 57kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.005g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.