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Katie's Cucina

Homemade Apple Butter

Homemade Apple Butter from

After returning back from Washington state last month, I felt like fall was finally here (except when I walked off the plane the 80 degree weather hit me smack dab in the face). I hoarded brought back tons of apples from Washington State (half of my suitcase was filled with apples), one would have thought that these apples were made of gold. To me they were, some of the apple varieties I can not get in Central Florida–so they were gold to me!  Needless to say, I had quite a few to use up. I knew I wanted to make my favorite homemade apple sauce recipe, but I was also hankering to try making homemade apple butter.

Homemade Apple Butter from

While flying home I read through multiple food magazines on my iPad, and all the magazines I read featured apple recipes. I think I read the apple butter recipe multiple times. So that would explain my craving for apple butter. Even though I read the recipe over and over again for some reason I missed the part that this butter had to slow cook in the oven for 3 hours! 3 hours is like an eternity when your home smells amazing and all you want is the apple butter. That same morning I made biscuits, so as soon as I pulled the apple butter out of the oven I slathered it on a biscuit to try it! And then it cooled and I took my pictures followed by another biscuit full of apple butter. I froze the extra and hope that it will taste just as good in another month or two! So don’t be intimidated… give this homemade apple butter recipe a try!

Homemade Apple Butter from

Recipe adapted from Food Network

Homemade Apple Butter

Prep Time: 20 minutes

Cook Time: 3 hours, 20 minutes

Total Time: 3 hours, 40 minutes

Yield: 2 cups

Homemade Apple Butter


  • 3 pounds assorted apples, peeled and chopped
  • 2 cups apple cider
  • 1 cup packed light brown sugar
  • Kosher salt
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Dash of ground cloves and nutmeg


  1. Preheat the oven to 250 degrees Fahrenheit.
  2. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large French oven over medium heat. Bring to a simmer (partially covering) and cook until the apples are soft, about 20 minutes.
  3. Remove from the heat and stir in the lemon juice, cinnamon, vanilla, cloves and nutmeg. Puree the mixture using an immersion blender.
  4. Once pureed, bake uncovered, stirring every 30 minutes, until thickened and deep amber (about 3 hours). Remove from the oven and let the apple butter cool completely, then transfer to airtight containers and refrigerate up to 5 days.


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15 Responses to “Homemade Apple Butter”

  1. Rachel @ Baked by Rachel posted on October 17, 2013 at 9:30 am (#)

    LOVE apple butter. Isn’t it just so good?! Yours looks fantastic.

    • Katie replied on October 17th, 2013 at 8:16 pm

      It was so amazing!!!! I was eating it by the spoonful! 🙂

  2. Nutmeg Nanny posted on October 19, 2013 at 1:20 pm (#)

    Oh gosh, I love apple butter 🙂 this looks incredible!!

    • Katie replied on October 21st, 2013 at 7:10 am

      I think I’m officially obsessed with apple butter!

  3. Marissa posted on October 20, 2013 at 2:24 pm (#)

    Can this be canned for longer than 5 days?

    • Katie replied on October 21st, 2013 at 7:05 am

      Hi Marissa–I’ve never canned, so I do not feel comfortable giving canning advice. I would imagine it can, but can at your own risk. 😉

      • Chelse Park replied on February 2nd, 2014 at 12:34 am

        Apple butter has a shelf life of 6 months when canned!

  4. Leslie posted on November 5, 2013 at 8:30 am (#)

    Do you know if this would work in a crock pot? I don’t have a French oven.

    • Katie replied on November 5th, 2013 at 4:41 pm

      Leslie–I believe it would, just a little bit different process. I know there are tons of crock pot recipes out there… give it a try! 🙂

  5. Rachael posted on November 9, 2013 at 1:02 pm (#)

    If you aren’t confident enough with canning your apple butter, you could always freeze it. Use freezer-grade ziploc bags or even buy those canning jars made for the freezer – anything that creates an airtight atmosphere. It *should* keep indefinitely once frozen. It might be more of an inconvenience to have to thaw it out but at least you could be sure it was safe to eat.

    • Katie replied on November 23rd, 2013 at 7:40 am

      Thanks for the tip Rachael. I actually froze some of my apple butter for later use!


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