Stovetop Apple Butter
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A thick, velvety apple butter made with slow-simmered apples, brown and granulated sugar, cinnamon, nutmeg, cloves, and vanilla bean paste. It is deeply caramelized and especially good served warm on biscuits.
- Time
- 9 hours 30 minutes
- Equipment
- Stovetop and blender
- Good for
- Breakfast or snacks
- Cuisine
- American
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 8 g
- 1 g
- 1 g
- 2 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 3.37 kg before cooking, which is about 105 g per serving.
Steps
Peel, core, and slice the apples. Use a large, heavy-bottomed pot that can hold all the apples comfortably.
Add the sliced apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground cloves, salt, and vanilla bean paste to the pot. Stir thoroughly so the apples are evenly coated with the sugar and spices.
Place the pot over low heat and bring the apple mixture to a gentle simmer. Do not use high heat, as the sugars can scorch before the apples soften.
Simmer for 6–8 hours, stirring often to prevent the mixture from sticking to the bottom. Keep the lid on for approximately the first half of the cooking time to trap heat and help soften the apples.
Remove the lid for the remainder of the 6–8-hour simmer. Continue cooking over low heat so excess water can evaporate. The apples should become very soft and deep brown, and the mixture should look concentrated rather than watery.
Once the apples are deep brown and fully tender, blend the mixture with an immersion blender directly in the pot for 7–10 minutes, until completely smooth and velvety. If using a stand blender, blend carefully in batches because the mixture is hot.
Return the blended apple butter to the stove, if necessary, and simmer uncovered over low heat for another 30 minutes. Stir regularly and cook until the last excess moisture has evaporated and the butter is thick.
Remove from the heat and allow the apple butter to cool. Spoon it into clean jars; the recipe makes approximately 4 pints.
Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Notes
The original version was made in a slow cooker for 10–12 hours; this is the creator’s stovetop adaptation. Serve on warm biscuits or use as a fall spread. Refrigerate for up to 2 weeks or freeze for up to 3 months.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 98
- Protein
- 0 g
- Carbs
- 26 g
- Fat
- 0 g
- Fiber
- 2 g
Where the calories come from
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