Old Fashioned Apple Butter
The perfect, classic blend of sugar, spices and apples, with the addition of a secret ingredient. Stovetop and slow cooker instructions.
Equipment
- Waterbath canning equipment
- Pint or half-pint jars
Ingredients
- 4 pounds apples, peeled and quartered (about 12 medium apples)
- 1 cup water
- 1 cup apple brandy (can substitute apple cider or water)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1 tablespoon bottled lemon juice
- 1/2 teaspoon kosher salt
Instructions
- Prepare your apples. Before you get started, make sure to prepare your apples by peeling and quartering them. Peeling the apples by hand is the easiest way to do it. Even if you have a fancy apple peeler with a turning handle, it might take longer to set it up than to peel the apples by hand.
- Prep the waterbath canner and jars. Warm up empty jars by washing them in the dishwasher or a 200°F oven. Put the rings and lids in simmering water. Then, fill the canner with water and place it on the stovetop. Depending on how fast your stove heats up, you can heat the canner now or later.
- Cook the apples until soft. Place apples, water, and apple brandy in a large saucepan. Bring to a boil over medium heat. Reduce heat to low, cover the saucepan, and simmer the apples for 20-30 minutes or until they are soft enough to be easily pierced with a fork.
- Blend the apples until smooth, and add the sugar, spices, lemon juice, and salt. Using an immersion blender, blend the apples until completely smooth. Then, add the granulated sugar, brown sugar, cinnamon, cloves, lemon juice, and salt. Don't forget to stir until combined.
- Cook until thickened. Bring the apple butter to a simmer and cook, stirring frequently, for 15-30 minutes or until thickened enough to coat the back of a spoon. The apple butter will become darker as it cooks.
- Fill jars and process in canner. Fill hot jars with hot apple butter, leaving 1/4 inch of headspace. Wipe the rims clean and place the lids on top. Screw the bands on, tightening the jars until fingertip tight. Process in the canner for 15 minutes, fully submerged.
- Cool and store. Let the jars rest on the counter for 24 hours until cool and sealed. The jar lid should not move when pressed. Store in a cool, dark place for up to 1 year.
Notes
Use a mix of sweet and tart apples, like Granny Smith and Fuji, for a well-balanced flavor.
Make sure to peel the apples well to avoid any unwanted texture in the final product.
When simmering the apples, keep the heat low and cover the pot. This helps the apples cook evenly without burning.
When blending hot apples, make sure your immersion blender is fully submerged to avoid splatters and burns.
Taste the apple butter before canning. You can always add a bit more cinnamon or cloves if you prefer a stronger spice flavor.
Nutrition
Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 5mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Servings: 6 half-pints
Calories: 30kcal