What to Do With Apple Butter: Easy Ways to Use It
Apple butter is one of the most useful jars in a preserving pantry, and these recipes with apple butter show how far one batch can go. This roundup links to our own preserving pages, from the base stovetop-and-oven apple butter to the hands-off slow cooker version, plus the pickles and preserves that pair with it on the same board. Each entry has its own page with full timings, so you can pick a project and jump straight in.
The Recipes in This Roundup
Apple Butter (Stovetop & Oven, Canning-Ready)
The core recipe, written for both the stovetop and the oven and set up for tested water-bath canning. A best-apples section tells you which...
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Slow Cooker Apple Butter (Hands-Off, No Added Pectin)
An overnight crockpot version that needs almost no attention: the apples cook down while you sleep, then reduce uncovered until glossy and...
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Canning Apple Pie Filling (Using ClearJel)
A tested, ClearJel-thickened apple pie filling that cans safely and pours into a crust whenever you want pie. It is the natural partner to...
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Pickled Red Onions (Ready in 30 Minutes)
A fast four-ingredient refrigerator pickle that turns bright pink and crisp in half an hour. The sharp acidity is the perfect counterpoint...
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Pickled Beets (Refrigerator or Canned)
Earthy-sweet beets in a balanced brine, with a clear pointer to the safe water-bath canned version. Their deep color and tang make a...
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Refrigerator Pickles (Crunchy Dill, No Canning)
Crunchy dill cucumbers with no canning required, plus brine ratios and shelf-life notes. Keep a jar in the fridge to balance the sweetness...
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Pickled Green Beans (Dilly Beans, Quick or Canned)
Snappy, garlicky dilly beans packed upright for a crisp bite, offered as a quick pickle first and a tested canned version second. They...
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Cowboy Candy (Candied Jalapeños: Quick or Canned)
Sweet-heat jalapeño rings in a thick spiced syrup, spooned over cream cheese or tucked into sandwiches. It is the bold, spicy contrast to...
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- Warm apple butter slightly before serving so it spreads without tearing toast or biscuits.
- Pair apple butter with a sharp cheese and something acidic, such as pickled onions or dilly beans, to balance its sweetness.
- Keep opened jars refrigerated and use a clean spoon each time so the spread stays fresh longer.
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FAQ
What do you use apple butter for?
Spread it on toast, biscuits, pancakes, and waffles, swirl it into yogurt or oatmeal, layer it in cakes and bars, or use it as a glaze for pork, chicken, and roasted vegetables. It also works as a filling for thumbprint cookies and sandwich cookies.
What is the difference between apple butter and applesauce?
Apple butter is applesauce that has been cooked much longer with sugar and spice until it is thick, dark, and spreadable. Applesauce is lighter, looser, and usually unsweetened or lightly sweetened.
How long does apple butter last after opening?
An opened jar keeps about 3 to 4 weeks in the refrigerator. Unopened water-bath canned jars keep their seal up to 1 year in a cool, dark place.
Can you freeze apple butter?
Yes, apple butter freezes very well for up to 3 months. Freeze it in small jars or freezer bags, leaving headspace, and thaw in the refrigerator before using.