My simple stovetop apple butter recipe is perfectly spreadable and richly spiced. Made with easy, pantry staple ingredients and on the stovetop (no slow cooker needed!).
Stovetop Apple Butter Recipe
This time of year I’ll look for any excuse to have something cozy, cinnamon-y and warm simmering on the stovetop. I’ve been enjoying this velvety rich apple butter on an english muffin every morning and it is such a simple delight that I look forward to everyday.
Apple butter is one of those recipes that just tastes 100 times better homemade, especially with freshly picked fall apples. This stovetop apple butter recipe is made easily in just one large pot on the stove – no slow cooker, instant pot, etc needed!
Make a batch to enjoy on toast, english muffins, or even pancakes!
But my all time favorite apple butter use – inside of my apple butter loaf cake!
ingredients you’ll need for apple butter
- Apples – I like to use honeycrisp apples
- Apple juice
- Water
- Brown sugar
- Maple syrup
- Lemon juice
- Orange juice
- Cinnamon
- Nutmeg
- Ground cloves
- Kosher salt
How to make this stovetop apple butter recipe:
Find the full recipe ingredients + instructions in the recipe card below!
Prep apples: peel, core and diced apples.
Cook apples: Add apples, apple juice, and water to a large dutch oven or saucepan. Simmer for 25-30 minutes, stirring every 5-10 minutes or so until the apples have softened.
Remove from heat and let the apples cool for 10 minutes or so. Blend the apple mixture with a hand immersion blender or transfer to a blender and blend until smooth.
Add sweetener and flavor: Add brown sugar, maple syrup, lemon juice, orange juice, cinnamon, nutmeg, cloves and a pinch of kosher salt.
Thicken up the apple butter! Stir mixture together until well combined. Bring to a low boil. Reduce the mixture to low and cook uncovered, stirring frequently for about an hour or until the apple butter has thickened and developed a deep brown color.
Store! Allow the apple butter to cool before transferring to air tight containers. Store in the refrigerator for up to two weeks.
How long does apple butter last?
Wondering how long does apple butter last? It actually is pretty hearty! Homemade apple butter lasts up to 2 weeks in the refrigerator.
Wait can you freeze apple butter too?! Yes! In an airtight container it will stay fresh for 3 months in the freezer.
Be sure to store your homemade apple butter in an airtight container. Let the apple butter cool completely before transferring to your containers to avoid any added condensation inside of the container.
I like to use these Weck jars or glass pyrex containers.
Best ways to use apple butter:
- As a spread! The easiest way to enjoy apple butter is to spread a generous layer on toast slices, english muffins, pastries and other breakfast favorites.
- On a charcuterie board! If you want to add an easy fall flare to any charcuterie board, add a little bowl of apple butter onto the board with a spreader. It pairs lovely with aged cheddars and gouda cheeses. Or use in my charcuterie bites!
- As a hostess gift! Make a double batch and divide it into jars to pass out as hostess gifts for the holidays. Add a cute little label with recipe details and a little bow for a personal touch.
- In cocktails! Add 1-2 tsp of homemade apple butter to your favorite whiskey based beverages or in a apple cider margarita!
Stovetop Apple Butter Recipe
ingredients
- 5 medium apples I used honey crisp (peeled, cored and diced)
- 1 cup apple juice
- ½ cup water
- ½ cup brown sugar
- 3 tbsp maple syrup
- 2 tbsp fresh lemon juice
- 3 tbsp fresh orange juice
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- Kosher salt pinch
instructions
- Prep apples: peel, core and diced apples.
- Add apples, apple juice, and water to a large dutch oven or saucepan. Place over medium-high heat and bring to a simmer. Reduce the heat to low, cover the pot ¾ of the way and simmer for 25-30 minutes, stirring every 5-10 minutes or so until the apples have softened. Most of the liquid will have evaporated. Be sure to stir frequently to avoid burning the bottom of the pan and having the apple butter spitter out onto your stovetop.
- Remove from heat and let the apples cool for 10 minutes or so. Blend the apple mixture with a hand immersion blender or transfer to a blender and blend until smooth.
- Pour the mixture back into the dutch oven or sauce pan if using a blender. Add brown sugar, maple syrup, lemon juice, orange juice, cinnamon, nutmeg, cloves and a pinch of kosher salt.
- Stir mixture together until well combined. Place the dutch oven over medium heat and bring to a low boil. Reduce the mixture to low and cook uncovered, stirring frequently for about an hour or until the apple butter has thickened and developed a deep brown color.
- Allow the apple butter to cool completely before transferring to air tight containers. Store in the refrigerator for up to two weeks.
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