Homemade Apple Butter (Stovetop Canning Recipe)
Easy homemade apple butter cooked on the stovetop with cinnamon, nutmeg and cloves, then water bath canned for the pantry.
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
Use half-pint or pint jars only. Quarts were not tested at this sugar level.
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.
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.
Tried this recipe?Let us know how it was!