Homemade apple butter is a timeless recipe that fills your kitchen with the warm aroma of apples and cozy spices. Slow-cooked until thick, smooth, and deeply caramelized, this old-fashioned spread is perfect for preserving the flavors of apple season. It tastes wonderful on toast, biscuits, pancakes, oatmeal, and even as a flavorful addition to baked goods.
This easy recipe walks you through making apple butter using a Crock Pot, stovetop, or Instant Pot, followed by water bath canning instructions for long-term storage. With just a handful of ingredients and a little patience, you’ll have delicious homemade apple butter ready to enjoy throughout the year.
1. Old Fashioned Apple Butter Recipe for Canning (Yield: 8 Pint Jars)
Ingredients
- 12 pounds apples
- 3 cups apple cider
- ¼ cup apple cider vinegar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
Equipment
- 8 pint jars
- 8 canning lids and rings
- Canning funnel
- Water bath canner with lid or deep pot
- Jar tongs
- Canning bubble popper/measurer (optional but helpful)
Instructions
Begin by washing the apples thoroughly under cool running water. Remove the stems and any damaged spots. Quarter the apples and remove the cores. Peeling is optional, as the apples will be blended later and the skins add extra flavor and natural pectin.
Combine the prepared apples, apple cider, apple cider vinegar, cinnamon, and nutmeg according to your preferred cooking method below.
For Crock Pot Method
Place the apples, apple cider, apple cider vinegar, cinnamon, and nutmeg into a large slow cooker. Stir everything together until the apples are evenly coated with the spices.
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Stir occasionally if convenient, although it is not required.
Once the apples are extremely soft, use an immersion blender to puree the mixture until completely smooth. If you do not have an immersion blender, carefully transfer the mixture to a standard blender in batches, then return it to the slow cooker.
Leave the lid slightly ajar and continue cooking on Low for another 1 to 3 hours, stirring occasionally. This allows excess moisture to evaporate and helps the apple butter develop its thick, spreadable consistency and rich caramel color.
For Stovetop Method
Place the apples, apple cider, apple cider vinegar, cinnamon, and nutmeg into a large heavy-bottomed stockpot or Dutch oven.
Bring the mixture to a gentle boil over medium heat. Reduce the heat to low, cover, and simmer for about 1½ to 2 hours, stirring occasionally until the apples are completely tender.
Puree the softened apples using an immersion blender until silky smooth.
Continue simmering uncovered over low heat for another 1 to 2 hours. Stir frequently, especially as the mixture thickens, to prevent scorching. The apple butter is ready when it holds its shape on a spoon and spreads easily.
For Instant Pot Method
Add the apples, apple cider, apple cider vinegar, cinnamon, and nutmeg to the Instant Pot.
Secure the lid and set the valve to the Sealing position. Cook on High Pressure for 15 minutes.
Allow the pressure to release naturally for about 15 minutes before carefully releasing any remaining pressure.
Blend the cooked apples until completely smooth using an immersion blender.
Select the Sauté setting on Low and cook uncovered for 20 to 40 minutes, stirring often, until the apple butter reaches your desired thickness.
Canning Instructions
While the apple butter finishes cooking, wash the jars, lids, and rings with hot soapy water. Keep the jars hot until ready to fill.
Fill the water bath canner or a deep pot with enough water to completely cover the jars by at least 1 inch. Bring the water to a gentle simmer.
Using a canning funnel, carefully ladle the hot apple butter into the warm jars, leaving ¼ inch of headspace at the top.
Run a bubble popper or a clean nonmetallic utensil around the inside of each jar to remove trapped air bubbles. Adjust the headspace if needed by adding more apple butter.
Wipe the jar rims with a clean damp cloth to remove any residue. Place the lids on the jars and screw the rings on until fingertip tight.
Using jar tongs, carefully lower the jars into the simmering water bath. Ensure they remain covered by at least 1 inch of water.
Bring the water to a full rolling boil and process the jars for 10 minutes, adjusting processing time if you live at a higher elevation according to local canning guidelines.
Carefully remove the jars and place them on a towel-lined countertop. Allow them to cool undisturbed for 12 to 24 hours.
Once cooled, check that each lid has sealed properly. The center of the lid should not flex when pressed. Remove the rings, label the jars with the date, and store them in a cool, dark place for up to one year.
2. Tips for Perfect Old Fashioned Apple Butter for Canning
Choose flavorful apple varieties such as Fuji, Gala, Honeycrisp, Jonathan, McIntosh, or a combination of sweet and tart apples for a more complex flavor.
Blend the apple butter until completely smooth for the classic silky texture.
Cook the mixture long enough to allow excess moisture to evaporate. Thick apple butter spreads better and develops a deeper caramelized flavor.
Stir frequently during the final thickening stage to prevent sticking and scorching.
Use only clean, undamaged canning jars and new lids for reliable seals.
Label every jar with the preparation date so you can easily rotate your pantry stock.
Store sealed jars in a cool, dry, dark location to help preserve quality and flavor.
3. Frequently Asked Questions
What are the best apples for making apple butter?
A blend of apple varieties often produces the richest flavor. Combining sweet apples with tart ones creates a balanced apple butter that has both sweetness and depth.
How long does canned apple butter last?
Properly sealed jars stored in a cool, dark pantry generally maintain their best quality for up to one year. Once opened, refrigerate the jar and use it within 2 to 3 weeks.
Can I reduce the spices?
Yes. You can adjust the cinnamon and nutmeg to suit your personal taste or add spices like ground cloves or allspice for a slightly different flavor profile.
What foods can I serve with apple butter?
Apple butter is delicious on toast, English muffins, biscuits, pancakes, waffles, oatmeal, yogurt, and cheese boards. It also works well as a filling for pastries or as a glaze for roasted meats.
Why is my apple butter darker than applesauce?
Apple butter cooks much longer than applesauce, allowing the natural sugars to caramelize. This slow cooking process creates its signature deep brown color and rich flavor.
4. Nutrition Information
Approximate nutrition per serving (2 tablespoons).
| Nutrient | Amount |
|---|---|
| Calories | 45 |
| Protein | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Total Sugar | 10 g |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
| Potassium | 75 mg |
| Calcium | 8 mg |
| Iron | 0.2 mg |
| Vitamin C | 2 mg |
This old fashioned apple butter recipe is a wonderful way to preserve fresh apples and enjoy their rich, comforting flavor throughout the year. The combination of apples, cider, and warm spices slowly transforms into a smooth, velvety spread that’s perfect for breakfast, snacks, and holiday baking.
With three convenient cooking methods and simple water bath canning instructions, this recipe makes it easy to stock your pantry with homemade apple butter. Once you taste a jar made from scratch, you’ll have a classic recipe worth sharing with family and friends for years to come.
