Apple butter is a delicious way to enjoy the taste of fall year-round. This small-batch apple butter recipe transforms fresh apples into a rich, spreadable delight that's perfect on toast, pancakes, or straight from the jar!
Stovetop apple butter is not cloyingly sweet. It has a beautiful, caramelly, velvety texture and a whiff of cinnamon in every bite. Made the old-fashioned way, without a slow cooker, the fruit butter is easy to make and like autumn in a spoon.
Try it on my no-knead cranberry walnut bread, jalapeno cheddar bread, or sourdough banana bread, it's such a fabulous combination!
Jump to:
Apple Butter Vs. Apple Sauce
Apple butter and applesauce may start with the same main ingredient but differ in texture and flavor because of the cooking time.
Apple butter is cooked much longer, resulting in a thick, smooth, richly spiced spread with a deep caramelized apple flavor. Applesauce is typically lighter, chunkier, and less sweet, often used as a simple side dish or snack.
Recipe Ingredients
Apples: Use any variety you like. Red Delicious, Granny Smith, Golden Delicious, Fuji, any kind will work in this recipe.
Sugar: Both white granulated sugar and brown sugar are used for making apple butter.
Cinnamon powder: For making the apple butter super flavorful.
Lemon juice: For balancing flavors.
See the recipe card for full information on ingredients and quantities.
How To Make Stovetop Apple Butter?
Step 1: Core and dice the apples. There is no need to peel them! So easy!
Step 2: Transfer the apples to a large saucepan. Add water, granulated sugar, and lemon juice.
Step 3: Bring the mixture to a boil on medium-high heat, then reduce to medium-low heat. Cover and cook the apples until soft and mushy.
Step 4: Cool the softened apples for a few minutes. Then transfer to a blender. Blend until very smooth.
Step 5: Put the apple puree back into your saucepan. Add the cinnamon powder, brown sugar, and salt.
Step 6: Continue cooking on low heat, stirring frequently, until the mixture is deep caramel and thick.
Step 7: Let it cool and then transfer it to a jar or an air-tight container. Keep refrigerated for up to 2 weeks.
Final Step: Serve and savor!
How To Use
This easy stovetop apple butter is incredibly versatile and can be used in many delicious ways. Here are some ideas :
- Enjoy it on warm toast, fresh homemade cornbread, easy homemade bagels, or vegan English muffins.
- Mix it into plain or vanilla yogurt for a tasty treat.
- Use it as a topping for fluffy cinnamon pancakes, sourdough waffles, cheesy scones, or classic French toast.
- Use it as a filling for pastries, easy crêpes, or turnovers.
- Stir a spoonful into your morning oatmeal for extra flavor.
- Use it as a glaze for pork, chicken, or turkey.
- Swirl it into baked goods like these peanut butter apple muffins or cake batter.
- Add it to BBQ sauce or salad dressings for a sweet twist.
- Drizzle it over vanilla ice cream for a unique dessert topping.
- Make an amazing grilled cheese sandwich with it.
FAQs
Use whatever variety of apples is in season, locally and easily available. Both sweet and tart apples, like Fuji, Honeycrisp, Granny Smith, Red Delicious, and Gala, work wonderfully in the recipe.
No, peeling the apples is unnecessary because they contain natural pectin, which helps thicken the butter. Skipping this step is a great time saver too!
Cinnamon is my go-to choice for any sweet treat with apples like these apple cinnamon rolls. You can also add:
- Ground cloves for a deep, aromatic spiciness
- Nutmeg for a slightly nutty, earthy flavor
- Ginger for a sharp kick of heat and zest
Feel free to mix and match these spices to suit your taste preferences! Or leave them out, and you’ll still have a rich and flavorful spread!
How To Store
I make small batches of apple butter for my family. It stays well in the refrigerator for up to 2 weeks. You can also freeze the homemade butter for 2 months.
If you wish to store the butter for longer or are making a large batch, here is a good blog on canning homemade apple butter.
📖 Recipe
Stovetop Apple Butter
Ingredients
- 2.2 lbs Apples
- 1/4 cup Granulated sugar
- 2 tbsp Lemon juice
- 1/2 cup Water
- 1 tsp Cinnamon powder
- 2 tbsp Brown sugar
- 1/4 tsp Sea salt
Instructions
- Core and dice the apples. No need to peel them.
- Transfer the apples to a large saucepan.
- Add water, granulated sugar, and lemon juice.
- Bring to a boil on medium-high heat, then reduce to medium-low heat. Cover and cook the apples until soft and mushy. This took me about 45 minutes.You will need to stir them occasionally.
- Cool the softened apples for a few minutes, then transfer to a blender. Blend until very smooth.
- Now transfer the apple puree back to your saucepan, and add the cinnamon powder, brown sugar, and salt.
- Continue cooking on low heat, stirring frequently until the mixture is deep caramel and very thick. This took me about 30 minutes.
- Cool and transfer to a jar or an air-tight container. Keep refrigerated for upto 2 weeks.Enjoy!
DeAno says
Perfect, I let my grandma try it and she thought I stole it from her fridge😆😆
Natasha Minocha says
Hahaha! Love it!