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Homemade Apple Butter

There’s something irresistibly cozy about a jar of homemade apple butter. This velvety spread brings out the essence of autumn with each spoonful, blending warm spices, rich brown sugar, and perfectly soft apples. The best part? It’s simpler than you might think. With minimal effort, you’ll have a batch of smooth, sweet apple butter that’s perfect for spreading on toast, swirling into oatmeal, or gifting to friends. This recipe skips the peeling for an even easier process, but the result is still pure apple goodness. Let’s make your kitchen smell like fall!
Prep Time10 minutes
Cook Time1 hour
Course: Breakfast, brunch
Cuisine: American
Keyword: apple butter
Author: kingcooks

Ingredients

  • 3-4 lbs apples
  • 1 cup dark brown sugar packed
  • 1 cup water
  • 2 cinnamon sticks Ceylon if possible
  • 2 tsp vanilla extract
  • 1 tsp nutmeg ground
  • 1 tsp lemon juice
  • 1/2 tsp salt

Instructions

  • If you chose to leave the peel on like I did, make sure to give the apples a good washing beforehand.
  • I found that the peel didn’t make a difference in the end. I cut the step to save time and effort.
  • Core and chop the apples into 1 inch pieces.
  • Transfer to a pot over medium heat.
  • To the pot, add dark brown sugar, 1/2 cup of water, cinnamon sticks, nutmeg and salt.
  • Stir to incorporate all the ingredients and allow to come to a boil.
  • Once a boil is achieved, cover and allow to cook until the apples are super soft, about 30-40 minutes.
  • Once cooked, remove the cinnamon and lower the heat to low.
  • Using an immersion blender, blend the apples until smooth. Half way through blending, add the remaining 1/2 cup of water, lemon juice and vanilla extract.
  • Cover and allow to reduced for an additional 30 minutes until the apple butter is thick and most of the liquid has evaporated. Stir occasionally.
  • If the mixture is watery after 30 minutes, allow it to reduce uncovered.
  • The butter will also thicken as it cools.
  • Once cooled and the perfect texture is achieved, transfer to an airtight container and place in the fridge until you’re ready to use. Enjoy!

Notes

Notes: can also replace the water used with apple juice. I decided to add a liquid to prevent the apples from burning as they cook down. I found it also helped with getting a smooth texture in the end.
Why Ceylon cinnamon?
This variety is grown in Sri Lanka and is often referred to as the “true” cinnamon. It has a more subtle cinnamon flavor with a citrusy hint.