Old Fashioned Apple Butter
Small-batch stovetop apple butter made with Granny Smith apples, warm spices, and brown sugar. Slow-cooked until velvety smooth — perfect for spreading on toast, biscuits, or baking into fall desserts.
Equipment
- Pot or Dutch Oven
- Immersion Blender You can also use a stand blender
- Wooden Spoon
Ingredients
- 2.5 lbs Granny Smith Apples Weigh before peeling/coring
- ½ c Dark Brown Sugar Packed
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Clove
- ⅛ tsp Salt
- 1 tsp Pure Vanilla Extract
Instructions
- Wash, peel and core the apples, then cut into small chunks and add to the pot.
- Mix brown sugar, spices and salt together in small bowl then sprinkle over the apples and stir to coat evenly.
- Cover and cook on low heat for 30 minutes, then stir and cook another 15 minutes.
- Add the vanilla and stir to combine. Cook an additional 15 minutes (covered) or until the apples are nice and tender.
- Remove from heat and use an immersion blender to thoroughly blend the soft apples into a smooth puree or until you reach the texture you want.
- The apple butter should be nice and thick at this point. If it isn't, continue cooking for a few minutes uncovered, while stirring frequently to avoid scorching. The apple butter will thicken up more as it cools.
Notes
This recipe yields about 1 pint, give or take.
Cool completely before jarring. It’ll last about 2 weeks in the fridge or a few months in the freezer. If you decide to double the recipe, canning is a great option and makes a great holiday gift too.
Tips for making Apple Butter:
Apple Prep. For the smoothest apple butter, I recommend peeling the apples. You can leave the skins on, but even after cooking they can leave behind tough fibers. That means using a sieve or food mill — and more dishes. Peeling them first saves you the hassle. Low Heat. Apple butter needs patience. Low and slow prevents scorching and gives the best flavor. Apples are ready to blend when they mash easily with a spoon. Stirring. The thicker it gets, the more it wants to stick. Stir often, especially toward the end, to avoid burning. Season Gradually. Cinnamon, cloves, and nutmeg get stronger the longer they cook. Start with less and add more at the end if you need it. Tried this recipe?Let us know how it was!
