Ingredients
6–8 medium apples (a mix of sweet and tart works great, like Fuji and Granny Smith)
1 cup apple cider or apple juice
1 cup brown sugar (adjust to taste)
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
1 tsp vanilla extract (optional)
Pinch of salt
How to Make Stovetop Apple Butter
Prepare the Apples:
Peel, core, and chop the apples into small chunks.
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Cook the Apples:
In a large, heavy-bottomed pot or Dutch oven, combine the apples and apple cider. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally, until apples are soft.
Mash and Sweeten:
Use a potato masher or immersion blender to puree the cooked apples to your desired consistency — chunky or smooth. Stir in the brown sugar, cinnamon, cloves, nutmeg, vanilla, and salt.
Simmer to Thicken:
Continue cooking on low heat, uncovered, stirring frequently to prevent sticking, for about 1 to 1.5 hours until the mixture thickens and darkens to a rich brown.
Cool and Store:
Once thickened, remove from heat and let cool. Transfer to clean jars and refrigerate. It will thicken further as it cools.
Serving Suggestions
Spread on warm toast, bagels, or English muffins
Stir into yogurt or oatmeal for a fall twist
Serve alongside roasted pork or turkey as a sweet complement
Use as a filling for pastries or swirled into muffin batter
Tips for the Best Apple Butter
Use a variety of apples for a more complex flavor.
Stir often toward the end to avoid burning.
Adjust sweetness based on your apples and preference.
For longer storage, can in sterilized jars using a water bath method.
Final Thoughts
Making stovetop apple butter is a rewarding kitchen project that fills your home with the scent of warm spices and fresh apples. It’s a true labor of love that pays off in every spoonful — capturing the cozy spirit of fall in a jar. Once you try this homemade version, you’ll never want to buy the store-bought kind again!
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