Canning Apple Butter

Apple butter is a timeless spread that captures the cozy essence of fall in a jar. Its rich, spiced flavor pairs beautifully with toast, biscuits, pancakes, and even savory dishes. Best of all, when canned properly, apple butter can last months in your pantry, letting you enjoy the taste of autumn year-round.

Canning apple butter is not just about preservation—it’s about tradition. Families for generations have simmered apples with sugar and warm spices until the mixture transforms into a velvety, caramelized spread. The slow cooking process intensifies the natural sweetness of apples, giving it that deep, luxurious flavor.

Whether you’re new to canning or a seasoned home preserver, this recipe is simple, rewarding, and perfect for gift-giving. With just a few basic ingredients and some patience, you can create jars of golden-brown apple butter to enjoy or share with loved ones.

Cooking Time and Serving

• Prep Time: 20 minutes

• Cook Time: 2–3 hours (depending on thickness)

• Canning Time: 10 minutes (water bath method)

• Total Time: 2 hours 30 minutes – 3 hours 30 minutes

• Servings: About 6 half-pint jars (48 servings, 1 tbsp each)

Ingredients

• 6 pounds apples (about 18 medium apples, peeled, cored, and chopped)

• 2 cups apple cider (or apple juice)

• 2 cups granulated sugar (adjust to taste)

• 1 cup brown sugar (optional, for deeper flavor)

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

• 1 tablespoon lemon juice

How to Make Apple Butter

Step 1: Prepare the Apples

1. Wash, peel, core, and chop apples into chunks.

2. Place the apples in a large pot with the apple cider.

Step 2: Cook the Apples

3. Simmer over medium heat until the apples are soft (about 20–30 minutes).

4. Use an immersion blender or food mill to puree until smooth.

Step 3: Add Sugar and Spices

5. Stir in sugar, brown sugar (if using), cinnamon, nutmeg, cloves, salt, and lemon juice.

6. Cook over low heat, uncovered, stirring frequently to prevent sticking.

Step 4: Slow Cook

7. Continue simmering 1.5–2.5 hours, until thick and spreadable.

   • Tip: The apple butter is ready when it holds shape on a spoon and doesn’t run.

Step 5: Canning Process

8. Sterilize canning jars, lids, and bands by boiling them in hot water.

9. Ladle hot apple butter into jars, leaving ¼-inch headspace.

10. Wipe rims, apply lids, and screw on bands fingertip-tight.

11. Process jars in a boiling water bath for 10 minutes.

12. Remove jars and let them cool for 12–24 hours. Check that lids have sealed properly before storing.

Notes

• For a smoother apple butter, puree again after cooking.

• You can adjust spices to your preference—more cinnamon for warmth or cloves for depth.

• If you prefer less sugar, reduce by half, but keep enough for preservation.

• Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.

FAQs

Q: Can I make apple butter in a slow cooker?
Yes! Cook the apples with cider on low for 8–10 hours, then puree and continue cooking with sugar and spices uncovered until thick.

Q: Do I need to peel the apples?
Peeling is recommended for a smoother butter, but if you use a food mill, you can skip peeling.

Q: Can I freeze apple butter instead of canning?
Absolutely. Cool completely, transfer to freezer-safe containers, and freeze for up to 6 months.

Q: How do I know if my jars are sealed properly?
After 24 hours, press the center of the lid. If it doesn’t pop back, it’s sealed.

Nutrition (per 1 tablespoon serving)

(Values are approximate and may vary depending on ingredients used.)

Disclaimer

This recipe is intended for general home cooking. Always practice safe canning procedures to prevent spoilage. Apple butter, like any sweet spread, should be enjoyed in moderation as part of a balanced diet. If you have food allergies, be sure to check all ingredients carefully.