Okay, so I did the thing. I took my nephew apple picking, got a little too excited, and walked out with the BIGGEST bag of apples the orchard offered. Were we going to eat all of them? Absolutely not. Did I regret it? Also absolutely not, because it meant I got to spend the week finding cozy new ways to use them up. And this Homemade Apple Butter was hands down my favorite.
I was hosting an apple themed dinner party for my girls, and I wanted everyone to leave with a little something sweet. So I made a big batch of apple butter, poured it into mason jars, tied on some ribbon, and sent everyone home with a jar. It was SUCH a hit, and bonus, it went through about half of my apples in one go. Your whole house smells like fall for hours while it simmers. I am talking cinnamon, maple, pumpkin spice, and caramelized apples. It is truly the BEST candle you could ever buy.
The best part? This recipe is SO easy. You do not even have to peel the apples! Just dice them, toss everything into a Dutch oven, let it slowly simmer, and blend it up until it is silky smooth. The skins blend right in and add the most beautiful deep amber color. It is thick, spreadable, perfectly spiced, and sweetened with maple syrup and brown sugar. Spread it on toast, swirl it into oatmeal, spoon it over pancakes, or just eat it straight out of the jar (no judgment here).
P.S. Use a MIX of apples if you can! A combo of sweet apples like Honeycrisp, Fuji, or Gala with a couple of tart ones like Granny Smith gives you the most balanced, flavorful apple butter. Whatever is left in that giant orchard bag works perfectly though, so do not stress!
Ingredients Needed
- Apples: Five pounds of apples is the heart and soul of this recipe. You do not need to peel them, just core and dice them into small, roughly quarter sized pieces so they cook down evenly. The skins have tons of natural pectin that help the apple butter thicken, and they give it that gorgeous deep color. A mix of sweet and tart apples gives you the BEST flavor.
- Maple Syrup: Half a cup of pure maple syrup adds a warm, cozy sweetness that makes this taste like fall in a jar. It caramelizes beautifully as the apples cook down and gives the apple butter a rich depth you cannot get from sugar alone. Use real maple syrup, not pancake syrup. It makes a HUGE difference.
- Light Brown Sugar: Brown sugar brings that molasses, almost caramel flavor that makes apple butter taste so rich. It also helps create that thick, glossy, spreadable texture as everything slowly simmers. Pack it into your measuring cup for the right amount. You can adjust it a little depending on how sweet your apples are.
- Cinnamon: Two teaspoons of cinnamon give this apple butter its classic cozy flavor. Cinnamon and apples are a match made in heaven, and it is what makes your whole kitchen smell AMAZING while it cooks. Use a fresh jar if yours has been hiding in the cabinet for a while. The flavor really shines here.
- Pumpkin Pie Spice: This is my little secret ingredient! Two teaspoons of pumpkin pie spice add warm notes of ginger, nutmeg, and cloves that make this apple butter taste extra special. It gives it that perfectly spiced, bakery style fall flavor. If you do not have any, I have a homemade version in the substitutions below.
- Water: One and a half cups of water help the apples soften and break down without scorching at the start of cooking. As the apple butter simmers, most of the water cooks off and leaves you with that thick, concentrated texture. Do not skip it! It keeps everything from sticking to the bottom of your pot.
Substitutions and Modifications
- Apple cider instead of water: Swap the water for apple cider for an even deeper, more concentrated apple flavor.
- Homemade pumpkin pie spice: Mix 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
- Less sugar: If your apples are very sweet, cut the brown sugar to 1/4 cup. Taste after blending and add more if needed.
- All maple: Skip the brown sugar and use 3/4 cup maple syrup total for a refined sugar free version.
- Brighten it up: Add 1 tablespoon of lemon juice and a pinch of salt at the end to make the apple flavor really pop.
- Add vanilla: Stir in 1 teaspoon of vanilla extract after blending for an extra cozy, dessert like flavor.
- Slow cooker apple butter: Add everything to a slow cooker and cook on low for 8 to 10 hours, then blend and cook uncovered on high for 1 more hour to thicken.
- Pear butter: Swap half of the apples for ripe pears. SO good!
Why You’ll Love This Recipe
- There is NO peeling required! Just dice, simmer, and blend. The skins melt right in and give it a gorgeous color.
- It is the perfect way to use up a big bag of orchard apples, and it makes about 5 jars, which are PERFECT for gifting.
- It is naturally sweetened with maple syrup and brown sugar and spiced with cinnamon and pumpkin pie spice for the coziest fall flavor.
Equipment Needed
- Cutting Board and Sharp Knife: You will be dicing 5 pounds of apples, so a sharp knife makes the job so much faster and safer.
- Dutch Oven or Large Heavy Bottomed Pot: A heavy pot holds steady heat and keeps the apple butter from scorching during the long simmer.
- Wooden Spoon: It is perfect for stirring and scraping the bottom of the pot every 20 minutes.
- Immersion Blender or Food Processor: This blends the cooked apples, skins and all, into a silky smooth apple butter.
- Mason Jars with Lids: Half pint or pint jars are perfect for storing and SO cute for gifting.
- Ladle and Canning Funnel: They make filling your jars clean and mess free.
Easy Homemade Apple Butter (No Peeling Needed)
Ingredients
- 5 pounds apples cored and diced (no need to peel)
- ½ cup maple syrup
- ½ cup light brown sugar packed
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 1 ½ cups water
Instructions
- Prep the apples. Wash your apples well, then core them and dice them into small, roughly quarter sized pieces. You do NOT need to peel them! The skins soften completely and blend right in, and they add natural pectin and that beautiful deep color.
- Combine everything. Add the diced apples, 1/2 cup maple syrup, 1/2 cup packed light brown sugar, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice, and 1 1/2 cups water to a large Dutch oven. Stir until everything is evenly coated in all that cozy spice.
- Simmer low and slow. Bring the pot to a gentle simmer over medium heat, then reduce the heat to low, cover, and let it simmer for 2 hours. Stir every 20 minutes or so, scraping the bottom of the pot so nothing sticks. The apples will get super soft and start breaking down, and your house is going to smell INCREDIBLE.
- Blend until silky. Carefully blend the apples with an immersion blender right in the pot until completely smooth. If you are using a food processor or blender, work in batches, let the steam escape, and never fill it more than halfway since the mixture is very hot.
- Thicken it up. Return the blended apple butter to the pot and simmer uncovered over low heat for about 30 minutes, stirring often. It will thicken and darken into a rich, deep amber color. It is ready when a spoonful holds its shape on a plate without any liquid separating around the edges. Give it a taste here and add a little more maple or spice if you like!
- Jar it up. Ladle the warm apple butter into clean mason jars, let them cool to room temperature, then seal and store them in the fridge. Tie on a ribbon and a little tag if you are gifting, and get ready for everyone to ask for the recipe!
How to Can Apple Butter (Optional)
I kept mine in the fridge since we went through it so quickly, but if you want shelf stable jars, you can water bath can this apple butter! Ladle the HOT apple butter into sterilized half pint or pint jars, leaving 1/4 inch of headspace. Wipe the rims, add the lids and bands, and process in a boiling water bath. Please follow the tested guidelines from the National Center for Home Food Preservation for exact processing times, since they change based on your jar size and altitude. Once the jars cool and the lids seal (no flex when you press the center), they can be stored in the pantry.
Ways to Use Homemade Apple Butter
- Spread it on warm toast, bagels, English muffins, or biscuits.
- Swirl it into oatmeal, overnight oats, or Greek yogurt.
- Spoon it over pancakes, waffles, or French toast.
- Add it to a cheese board with sharp cheddar, brie, and crackers.
- Use it as a glaze for pork chops or roasted chicken.
- Stir it into muffin or quick bread batter for extra apple flavor.
Storage Instructions
- Counter: Refrigerator apple butter should not sit out for more than 2 hours. If you water bath canned your jars and they sealed properly, unopened jars keep in a cool, dark pantry for up to 12 months. Refrigerate after opening.
- Fridge: Store in airtight jars for up to 3 weeks. Always use a clean spoon so it lasts as long as possible.
- Freezer: Freeze in freezer safe jars or containers, leaving 1/2 inch of space at the top, for up to 6 months. Thaw overnight in the fridge and stir before using.
Tips and Tricks
- Dice your apples small and evenly. Smaller pieces break down faster and cook more evenly.
- Do not skip the stirring every 20 minutes! Apple butter loves to stick to the bottom of the pot, especially near the end.
- Cover the pot with a lid or a splatter screen during the final simmer. Thick apple butter bubbles and splatters like lava!
- Do the plate test. A spoonful should hold its shape with no watery ring around it. If it runs, keep simmering.
Frequently Asked Questions
Do you have to peel apples for apple butter?
Nope! The skins get super soft during the long simmer and blend right in. They add natural pectin for thickening, plus a gorgeous deep color. Just make sure you wash your apples well and remove the cores.
What are the best apples for apple butter?
A mix is best! Sweet apples like Honeycrisp, Fuji, Gala, and Golden Delicious break down beautifully, and a tart apple like Granny Smith balances the sweetness. Honestly, any apples you have on hand will work.
What is the difference between apple butter and applesauce?
Apple butter is cooked much longer, so it gets thicker, darker, and more concentrated in flavor. It is smooth and spreadable like a jam, while applesauce is lighter and chunkier. There is no actual butter in apple butter, the name comes from its rich, spreadable texture!
How do I know when my apple butter is done?
It should be thick, deep amber brown, and hold its shape on a spoon. Put a small spoonful on a plate. If no liquid separates around the edges, it is ready!
Can I make apple butter in a slow cooker?
Yes! Cook everything on low for 8 to 10 hours, blend until smooth, then cook uncovered on high for about 1 hour to thicken.
How many jars does this recipe make?
About 5 cups, which fills five half pint jars. That is PERFECT for gifting to friends, teachers, or dinner party guests.
Do you LOVE Apples?! Check out MORE of my Fav Recipes:
Salted Caramel Apple Crumble BunsÂ
Soft And Chewy Apple Pie Cookies Recipe
Let’s Stay in Touch!
If you make this Homemade Apple Butter, I NEED to see it! Snap a photo of your jars (bonus points if they are wrapped up as gifts) and tag me @munchiesbymallory on Instagram and TikTok. It truly makes my day to see your creations. And if you have a giant bag of orchard apples sitting on your counter right now, consider this your sign to go make a batch. Happy fall, friends!
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