Old Fashioned Apple Butter Recipe

I love this time of year. Red leaves enveloping the back pasture and barn, pumpkins and mums sprawled around the porch, dining table or really any surface I can fit them, and the crisp air lending well to a cozy blanket and bonfire or open wood fires. Here in the south, the fall season starts with apples. They are usually ready before I am even switching gears into a new season. This year was no exception. I am a bit out of sorts this fall season as I was supposed to be having a baby in early September. I expected to be resting and cuddling a baby on the rocker on the porch with very little chores on my mind! Yet, as things go, I had him a month early and by the time apple season rolled around I was ready to get back to it.  

While I wish we had a few apple orchards near us, we have a found a local little gem in a town over that we visit fairly often. We do not produce everything on our farm (even though we have big plans for growth!) and Arnold’s in Alma helps us to still find local produce, meat and other goodies to cook and preserve. Plus it makes for a fun outing! 

My dad, Ila, Jack and I all made the trip out when they started advertising for Arkansas grown apples and I grabbed up two bushels. This meant Ila and I (and Jack but he slept through it of course) had a few afternoons of chopping, cooking and canning these simple ingredients. The first thing we made was a batch of apple butter, because it is one of our favorite things to make with apples. The smell of cooking apples with spices, a hot cup of coffee and an old family cookbook is the perfect way to start off the fall season. 

We are all suckers for apple butter. We add it to coffee, desserts (like over ice cream, oh y’all it’s great!!) and slather our buttermilk biscuits up with it. Plus it is just great fun to be in the kitchen with my kids. One day, they will remember these times in the kitchen while they are doing the same with their kids. I sure have those memories on the farm with barn scenes right outside the kitchen window and every opportunity for creativity and play. This is part of the reason I love to spend time cooking and crafting and encourage my children to do the same. 

Now let’s make some good apple butter, y’all!

Why You’ll Love This Recipe

Smooth, rich and cozy- this old fashioned apple butter recipe is a classic! It brings back memories of the good ‘ole days and is a passed down family recipe. If you are a lover of old fashioned, comforting recipes this is sure to be a favorite you come back to. 

It is also a great way to preserve large amounts of apples, with minimal hands on time or work. It can also be used up in many ways- baking, on ice cream, on most bread items and even in coffee to make a seasonal latte! Savory or sweet pairings, it is a delicious addition to many other homemade dishes.

Tools

Canning jars
Water bath canner or large stockpot
Jar Lifter
Ladle
Funnel
Apple Peeler (optional)
Slow cooker, instant pot or stock pot for cooking apples

Ingredients

10 pounds of apples, chopped OR 9-10 cups of applesauce
3 cups brown sugar
2 tablespoons cinnamon
1 tablespoon allspice
1 tablespoon ground cloves

How To Make This Old Fashioned Apple Butter Recipe

Note: This is a large batch recipe that makes roughly 20 half pints of apple butter. Feel free to half or even quarter the recipe for smaller batches. 

1. Prepare apples

In a large stockpot or slow cooker, add chopped apples with the peeling on or storebought/homemade applesauce. Try using a mix of apples for more flavor. Try some tart apples like granny smith mixed with some sweeter apples like honeycrisp or red delicious to make a flavorful finished product. The more variety of apples, the different flavors the apple butter will take on.

2. Add spices and sugar

Add cinnamon, allspice, ground cloves and brown sugar. The amount of sugar is to taste and is personal preference. We like around 3 cups of sugar but you can use no sugar, less sugar, or even more sugar. Also, while I have not tried it, I would imagine that the sugar could be replaced for something like maple syrup or honey, however, you may need to cook it longer and the flavor will likely be a little different. 

3. Cook

For fresh apples, allow the apples to cook down for several hours on the stove or up to 24 hours in the slow cooker, stirring every few hours. The longer the cooking time, the more depth of flavor for this delicious apple butter! Once cooked down, use an immersion blender to blend all of the apples into a thick butter. 

For apple sauce, cook on low heat on stove top or in slow cooker until desired thickness. Again, the longer it cooks the better! Just be sure to cook it low and slow to avoid scorching or burning.

I prefer the slow cooking process to get the most flavor with the least amount of hands on time. While stirring is necessary for both, I like the low constant heat of the slow cooker and that I can walk away for bits of time without worrying too much about it. 

5. Preserve

To can, add hot apple butter to hot sterile jars leaving 1/4 inch headspace. Run a knife around the edge to pop any air bubbles. Wipe rims and add flat and ring, fingertip tight. Add to warm water bath canner. Bring canner to a boil and process in a boiling water bath for 15 minutes. Remove lid, turn off heat and allow the jars to remain in canner for 5 minutes. Remove jars and allow to sit for at least 12 hours. Ensure they have sealed and store at room temperature. 

If not canning, refrigerate and eat within a few weeks to a month. Apple butter freezes well for about a year. 

Serve It With

Oh my, this is best on a fresh buttermilk biscuit served with a country breakfast of bacon or ham, fried eggs and big cup of black coffee! This is my favorite way to eat it. But we also use it for toast, waffles/pancakes and mixed into oatmeal and even mixed into coffee. It is perfect for a breakfast or brunch.

I also love this on ice cream and it is a great addition to desserts when baking. 

I think that apple butter sounds delicious to top on a cheese ball and eaten with crackers or homemade bread. I have not personally tried this but I will be soon! Even added to a snack board with meats, cheeses and crackers would be delicious. 

Questions And Concerns

Do you have to peel your apples for apple butter?

No, you do not. Or at least I do not. It cooks down enough that once the apple butter is blended, you cannot even tell that they were left in. I believe it helps to thicken the apple butter more and add extra nutrients from the skin. If you are worried, you can peel the apples. 

Can you freeze apple butter in glass jars?

Yes, I freeze many things in glass jars. The key to freezing in glass is allowing plenty of room for expansion. I only fill my jars 3/4 of the way full to allow for this so that they do not bust. This makes it easy to use. When ready to eat, allow to thaw in the refrigerator. 

How long will homemade apple butter last?

Homemade apple butter will last a few weeks to a month in the fridge, one year in the freezer and one year or longer if canned for shelf stability. 

How do I get my apple butter to thicken up?

​Apple butter will naturally thicken a bit as it cools. However, the more sugar that is added and a longer cook time will help it to thicken up even more. If you struggle to get it to thicken, once blended allow it to continue to cook uncovered to allow the moisture to cook out easier.