Alright everyone, today’s the day that I let you in on another favourite recipe: This beautiful, thick, homemade, sweet apple butter recipe.
I got onto an apple butter kick after I made my Tart Apple Butter for the first time. It smelled so magical (and like every fall dream I could imagine) that I had to make more… and then more… and then a few different variations, too. This post is about one of my variations, and I’m very confident that you will enjoy it too!
About this recipe
This recipe makes a lovely, thick apple jam with a deep reddish colour and the subtle, spicy taste of autumn. The main differences between this recipe and my original version is colour, texture, and the sweet, candy apple taste of this particular blend. If you prefer eating sweeter apple varieties to tart ones, this variation is for you!
How to make apple butter
Although it takes a while to make, the process of making apple butter is actually very simple. Apples are peeled and cored, and then cooked with liquid, sugar, and spices until they are soft. At that point the mixture is puréed, and then it is cooked for 6-12 hours or until it has thickened and the flavours have developed fully.
Just a word of caution: Sticking your face too close to a boiling pot of this goodness (which is very tempting to do, in order to soak up its incredible aroma) could result in a crazy hot splatter of liquid jumping into your eye like an apple butter ninja. I know because it happened to me. Let it not happen to you!
The best kind of apples for cooking
You can honestly use just about any apples for this recipe, but I usually like to go with any kind of recommended cooking or baking apple. My favourites would be Granny Smith (yes, even for sweet apple butter), Mutsu, or Paula Red apples (as pictured in this post).
Other variations to this recipe
As previously mentioned, the original recipe that birthed a few others was my Tart Apple Butter. After that, I created this one, Pumpkin Apple Butter, and Cranberry Apple Butter (my personal favourite).
Ways to use apple butter
This recipe can be used however you would use regular jam. Here are a few ideas and recipes that you might enjoy trying with this delicious homemade spread:
- Cranberry Apple Butter Danishes
- Apple Butter Baked Brie
- Cherry Pastries (in place of the cherry filling)
- Apple Turnovers (in place of the apple pie filling)
- Jam Thumbprint Cookies
Storage recommendations
You can make this recipe shelf stable by canning it or storing it in the fridge or freezer in sealed, freezer safe containers. Use my Basic Canning Method to learn my favourite method for quickly canning this recipe!
To make this recipe, you will need:
- Ingredients (see recipe card)
- Apple peeler (hand peeler or peeler corer machine)
- Chef’s knife
- Paring knife
- Cutting board
- Measuring cups and spoons
- Glass measuring pitcher
- Large heavy bottomed saucepan
- Immersion blender, blender or food processor
- Jars, for canning (optional) or freezer safe containers
- Canning supplies (optional)
Sweet Apple Butter
Ingredients
- 12 cups apples
- 1 cups lemon juice
- 1 cups apple juice or water
- 3 cups sugar
- 1-1/2 tsp cinnamon
- 1/4 tsp nutmeg and salt
Instructions
-
Wash, peel, and chop the apples.
-
Combine all of the ingredients in a large pot.
-
Bring the mixture to a boil. Reduce the heat to low, and cook until the apples are soft. Purée the apples with an immersion blender* until smooth, and simmer for 6-8 hours, or until reduced, thickened, and a rich reddish brown colour.
-
Can immediately in sealed jars, or store in containers in the fridge or freezer until use. Use as you would any fruit jam.
Recipe Notes
*If you don’t have an immersion blender, you can process your apples in a food processor or blender before cooking instead.
More great fall recipes
- Easy No-Knead White Sourdough Bread
- Easy French Bread
- Whole Wheat Bread
- Pumpkin Cream Cheese Muffins
- Sweet Potato Chocolate Chip Muffins
- Homemade Apple Sauce
- Easy Apple Strudel with Filo Pastry
If you make this recipe, as always, I’d love to see your beautiful handiwork! Feel free to tag me on Instagram @naomicakesofficial, or leave me a comment below to let me know how it turned out!
Thanks for stopping in,
–Naomi
This post contains affiliate links.
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