Homemade Apple Butter
User Reviews
4.6
Homemade Apple Butter
Description
Homemade Apple Butter starts with peeled, cored, and sliced apples combined with granulated and brown sugars, ground cinnamon, salt, and vanilla extract. Slow cooking over several hours or pressure cooking with added apple juice breaks down the fruit into a tender, deeply colored mixture ideal for blending smooth.
The apple butter develops a concentrated sweetness with warm cinnamon spice balanced by a touch of salt. The final texture is thick yet spreadable, making it excellent for bread, biscuits, or as an ingredient in desserts.
Adjust sugar levels to taste, and consider adding ground cloves or nutmeg for flavor variations. Leaving apple peels on is optional but may affect the smoothness of the final product. This recipe yields about 2-3 pints, depending on how much it thickens during cooking.
Ingredients
- 6 1/2 pounds apple
- 1/2 cup granulated sugar 100 grams
- 1/2 cup brown sugar 105 grams, packed
- 1 1/2 tablespoons ground cinnamon 12 grams
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract 5 grams
Instructions
Slow Cooker Instructions:
- Peel, core and slice the apples. Place the apples in a slow cooker. Add the sugars, cinnamon, salt and vanilla to the crockpot. Mix well.
- Place the lid on the slow cooker and cook on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown.
- If desired, use a blender to blend the apple butter into a purée until smooth.
Instant Pot Instructions:
- Peel, core and slice the apples.
- Add the apples and remaining ingredients to the IP liner (You'll need to add 1/2 cup apple juice if using the IP so you don't get the "burn" warning". Mix to coat. (Save the vanilla to add at the end if using the Instant Pot.)
- Place the lid on and move valve to seal. Set for 15 minutes at high pressure. Allow to naturally release for 20 minutes.
- Use an immersion blender to blend the soft apples until the mixture is smooth.
- Set the IP to "sauté" and simmer the apple butter for 8-10 minutes until it is the desired thickness. Watch closely and stir often. It may bubble and splatter as it heats. If it does this, turn off the IP until it cools slightly, then turn it on again.
Storage Instructions
- Cover and store in the refrigerator for up to two weeks or freeze in small containers.
- See canning instructions below.
Notes
- Adjust sugar amounts to your preference for sweetness and spice balance.
- Consider adding ground cloves or nutmeg along with cinnamon for flavor variation.
- Leaving apple peels on is possible, but peeled apples produce smoother apple butter; choose based on texture preference.
- This recipe yields about 2-3 pints of apple butter depending on cooking time and thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 31g | 10% |
| Protein | 0.4g | 1% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 32mg | 1% |
| Potassium | 169mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 20mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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