Apple Butter (Stovetop & Oven, Canning-Ready)

What Makes This Recipe Work

Cooking the apples with a little cider first softens them before the sugar goes in, which prevents scorching and lets the fruit break down evenly. Simmering the puree until it mounds on a cold spoon concentrates the natural sugars and pectin so the butter sets without added pectin, and the lemon juice and salt sharpen the flavor and help the color hold.

Ingredients for Apple Butter (Stovetop & Oven, Canning

• 6 lb (2.7 kg) apples, about 16 cups chopped, peeled, and cored
• 1 cup (240 ml) apple cider or water
• 2 cups (400 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground allspice
• 1/2 tsp fine sea salt
• 1 tbsp lemon juice
• 1 tsp vanilla extract

How to Make Apple Butter (Stovetop & Oven, Canning

1. Combine the chopped apples and cider in a large, heavy pot, cover, and cook over medium heat 20 to 30 minutes, stirring occasionally, until the apples are completely soft and falling apart.
2. Puree the apples with an immersion blender, or cool slightly and blend in batches, until completely smooth.
3. Return the puree to the pot and stir in the granulated sugar, brown sugar, cinnamon, cloves, allspice, and salt. Cook over medium-low heat, stirring often, 45 to 60 minutes.
4. Continue simmering until the butter is very thick and mounds on a chilled spoon, or until it reaches about 220 degrees F on a thermometer. The volume should reduce by roughly half.
5. Stir in the lemon juice and vanilla, then taste and adjust the sweetener or spice. Keep the butter hot while you prepare the jars.
6. Wash the jars and lids in hot soapy water, then sterilize the jars by boiling them 10 minutes, since this recipe processes for only 5 minutes; keep them hot. Simmer the lids in hot water, not boiling, for a few minutes.
7. Ladle the hot apple butter into the hot jars, leaving 1/4 inch of headspace, and remove air bubbles. Wipe the rims, center the lids, and screw the bands on fingertip-tight.
8. Process the jars in a boiling-water bath: half-pints and pints for 5 minutes and quarts for 10 minutes at 0 to 1,000 feet elevation, adding 5 minutes for every 1,000 feet above that. Let the jars cool undisturbed 12 to 24 hours, then check that each lid is sealed.

Tips for the Best Apple Butter (Stovetop & Oven, Canning

• For the best apples for apple butter, blend tart and sweet varieties such as Granny Smith, Jonathan, Golden Delicious, and Fuji for depth and natural pectin.
• Stir the bottom of the pot often as the butter thickens, since sugar-rich fruit scorches quickly near the end.
• Test doneness with the cold-spoon or plate method: a dab that does not run when tilted is ready to can.

Variations and Substitutions

• For a no-fuss overnight version, make the slow cooker apple butter instead and store it in the fridge or freezer.
• Use a batch in the ideas from the What to Do With Apple Butter roundup, or pair the canning session with the Canning Apple Pie Filling recipe.
• Add a splash of bourbon, a grated orange zest, or a vanilla bean during the final 15 minutes for a deeper flavor.

How to Store and Reheat

• Water-bath canned jars keep their seal up to 1 year in a cool, dark place; refrigerate after opening and use within 3 to 4 weeks.
• Freeze un-canned apple butter for up to 3 months in small containers, leaving headspace for expansion.

Apple Butter (Stovetop & Oven, Canning FAQ