There’s a moment every fall when the counter is covered in apples and you realize you’ll never eat them all fresh. That’s when this apple butter recipe earns its keep.
A big pot of apples, a little cider, sugar and warm spices slowly cook down into something thick, glossy and dark, like apple pie filling that decided to become a spread.
This version is made on the stovetop and water bath canned, so you end up with a shelf of jars that last all year. It makes about 6 to 7 half-pints, which is enough for your pantry and a few holiday gifts.
If you’d rather set it and walk away, try my Slow Cooker Apple Butter instead. This stovetop method is faster and gives you more control over how thick it gets, which matters when you’re canning.
Why Make Apple Butter on the Stovetop?
A slow cooker is hands-off, but it takes most of the day and can stay a little loose. On the stovetop, the apple butter reduces in about 1 to 2 hours, and you can watch it thicken and darken in real time.
Think of it like the difference between letting a puddle dry in the sun and mopping it up.
Both get there, but one is faster and you’re in charge.
The Best Apples
Sweet apples that fall apart when cooked make the smoothest butter. Good choices include:
- Fuji
- Gala
- Honeycrisp
- Golden Delicious
- McIntosh
A mix of sweet and tart apples gives the best flavor. Try adding a few Jonathan or Winesap apples for a brighter, tangier jar.
How to Make Apple Butter
- Get your jars ready. Wash half-pint jars and keep them hot, either in the canner water or a warm dishwasher. Fill your water bath canner and start heating it.
- Cook the apples. Put the sliced apples and cider in a large, heavy pot. Cook over medium heat, stirring now and then, until the apples are completely soft, about 20 to 30 minutes.
- Blend it smooth. Use an immersion blender right in the pot, or press the apples through a food mill.
- Add sugar and spices. Stir in the sugar, cinnamon, nutmeg and cloves.
- Cook it down. Simmer uncovered over low heat for 1 to 2 hours, stirring often and scraping the bottom. It will spit as it thickens, so a splatter screen helps.
- Finish with vanilla. Stir in the vanilla once it’s thick, if using.
How to Tell When It Is Done
It’s ready when it stays in a mound. Use either test from the National Center for Home Food Preservation:
- Plate test: Spoon a little onto a plate. If no ring of liquid seeps out around the edge, it’s done.
- Spoon test: Hold a spoonful away from the steam for 2 minutes. If it stays mounded on the spoon, it’s done.
Canning Apple Butter in a Water Bath
Apples are acidic enough for boiling water canning, so you don’t need a pressure canner. The key is using the right processing time.
- Ladle the hot apple butter into hot jars, leaving 1/4 inch of headspace.
- Run a thin spatula around the inside to release air bubbles, then wipe the rims clean.
- Add lids and screw bands just until fingertip tight.
- Lower the jars into the canner so they’re covered by at least 1 inch of water. Start timing once the water returns to a full rolling boil.
- Process using the times in the table below.
- Turn off the heat, remove the canner lid and let the jars sit for 5 minutes. Then move them to a towel and leave them alone for 12 to 24 hours.
- Check the seals. The lid shouldn’t flex when you press the center. Any jar that didn’t seal goes in the fridge.
| Jar size | 0 to 1,000 ft | 1,001 to 6,000 ft | Above 6,000 ft |
| Half-pint or pint | 15 minutes | 20 minutes | 25 minutes |
These are NCHFP’s tested times for reduced-sugar apple butter. This recipe uses less sugar than their classic version, so these are the times to follow. Use half-pints or pints only, since quarts weren’t tested at this sugar level.
Don’t Want to Can It?
Skip the water bath and spoon it into freezer-safe containers, leaving 1/2 inch of headspace for expansion. Or keep a jar in the fridge and use it up quickly.
Creative Ways to Use Apple Butter
- Spread it on toast, biscuits, scones or pancakes
- Swirl it into oatmeal or yogurt
- Use it as a filling for thumbprint cookies, hand pies or cinnamon rolls
- Brush it on pork chops or chicken before roasting
- Stir a spoonful into barbecue sauce for a sweet, tangy kick
A Homemade Gift That Actually Gets Used
A half-pint jar of apple butter, a square of fabric under the band and a handwritten tag is one of the easiest homemade food gifts there is.
Pair it with a loaf of bread or a batch of biscuits for a cozy fall or holiday basket.
FAQ
Do I need a pressure canner for apple butter? No. Apples are acidic enough for a boiling water bath. Follow the tested processing time for your elevation.
Can I use less sugar? Yes. In apple butter, sugar is there for flavor and texture, and the processing times in this recipe already follow NCHFP’s reduced-sugar guidelines. Lower-sugar batches may darken a little faster on the shelf.
Can I leave the peels on? Yes, if you use a food mill. Cook the apples unpeeled, then press them through the mill and the skins stay behind. With an immersion blender, peel first so the butter comes out smooth.
What’s the difference between apple butter and applesauce? Time. Apple butter is applesauce cooked much longer, until most of the water is gone and the sugars caramelize into a thick, dark spread.
Why is my apple butter runny? It needs more time on the stove. Keep simmering and stirring until it passes the plate test with no liquid ring around the edge.
How long does canned apple butter last? Sealed jars keep best for up to a year in a cool, dark place. Once opened, store it in the fridge.
Homemade Apple Butter (Stovetop Canning Recipe)
Ingredients
- 6 lbs apples peeled, cored and sliced
- 2 cups granulated sugar can be reduced to taste
- 1 cup apple cider or water
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tbsp vanilla extract optional
Instructions
- Wash half-pint jars and keep them hot. Fill a water bath canner and begin heating the water.
- Combine apples and cider in a large, heavy pot. Cook over medium heat, stirring occasionally, until very soft, 20 to 30 minutes.
- Blend until smooth with an immersion blender, or press through a food mill.
- Stir in sugar, cinnamon, nutmeg and cloves.
- Simmer uncovered over low heat, stirring often, 1 to 2 hours, until thick and dark brown. It’s done when a spoonful on a plate holds its shape with no liquid seeping around the edge.
- Stir in vanilla, if using.
- Ladle hot apple butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims and apply lids fingertip tight.
- Process in a boiling water bath for 15 minutes (0 to 1,000 ft), 20 minutes (1,001 to 6,000 ft) or 25 minutes (above 6,000 ft), timing from when the water returns to a full boil.
- Turn off the heat and let jars stand in the canner 5 minutes. Remove and cool undisturbed 12 to 24 hours, then check seals. Refrigerate any jars that didn’t seal.
Notes
Processing times follow NCHFP’s reduced-sugar apple butter guidelines, which apply because this recipe uses less sugar than the classic version.
Store sealed jars in a cool, dark place and use within a year for best quality. Refrigerate after opening.
For a hands-off version, see Slow Cooker Apple Butter.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.