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homemade apple Butter Recipe with Cinnamon
Slow-simmered apples and warm spices melt into silky, spreadable bliss—Heavenly Homemade Apple Butter perfection in every spoonful.
Heavenly Homemade Apple Butter is a thick, deeply caramelized fruit spread created by slowly simmering peeled and cored apples with a balanced blend of granulated and brown sugars, apple cider (or juice), and warm spices such as cinnamon, cloves, and allspice. The prolonged cooking process evaporates moisture and concentrates natural sugars, yielding a smooth, spoon-coating consistency that distinguishes it from applesauce. Typically prepared in late summer and autumn—when fresh, in-season apples are most abundant—the finished butter is enjoyed year-round as a versatile breakfast condiment, sandwich filling, baking ingredient, or savory pairing for cheese boards and roasted meats.
homemade apple Butter Recipe with Cinnamon
Homemade apple butter is also an excellent zero-waste project: blemished or surplus apples get transformed into a long-lasting spread that costs pennies per jar. Once sealed or chilled, it stores safely for weeks (or months if canned), making it a smart pantry staple and an easy edible gift during the holidays.
Prep Time
40 minutes
40 minutes
Cook Time
720 minutes (12h)
720 minutes (12h)
Total Time
835 minutes (~14h)
835 minutes (~14h)
Ingredients
Apples, peeled-cored-and-chopped – 6 lb / about 12 medium
- Granulated sugar – 2 cups
- Light brown sugar, packed – 1 cup
- Ground cinnamon – 1 Tbsp
- Ground nutmeg – ½ tsp
- Ground cloves – ¼ tsp
- Fine sea salt – ⅛ tsp (a small pinch)
- Pure vanilla extract – 1 tsp
- Fresh lemon juice – 1 Tbsp (optional, brightens flavor)
- Ground allspice – ¼ tsp (optional, for deeper spice)
- Pure maple syrup – 2 Tbsp (optional, adds caramel-like sweetness)
Method
Peel the apples
- Core the apples
- Roughly chop the apples
- Transfer the chopped apples to the slow cooker
- Combine granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground cloves, and salt in a small bowl
- Sprinkle the sugar and spice mixture evenly over the apples
- Stir the apples until every piece is fully coated
- Cover the slow cooker with its lid
- Cook the apples on LOW heat for about 10 hours, stirring once or twice during that time
- Remove the lid from the slow cooker
- Cook the mixture uncovered on LOW heat for about 2 additional hours, stirring occasionally, until thick and dark
- Turn off the slow cooker
- Let the mixture cool for about 15 minutes
- Blend the cooked apples with an immersion blender until completely smooth
- Stir vanilla extract into the smooth apple butter
- Spoon the apple butter into clean, sterilized jars, leaving a little headspace
- Seal the jars with tight-fitting lids
- Allow the jars to cool to room temperature
- Refrigerate the apple butter for up to two weeks or freeze it for longer storage
Nutrition (whole recipe)
Calories
4050 kcal Protein
9 g Fat
6 g Carbs
1040 g Fiber
70 g Sugar
920 g
4050 kcal Protein
9 g Fat
6 g Carbs
1040 g Fiber
70 g Sugar
920 g
Notes
Chef’s Note: For the deepest flavor, mix at least two apple varieties—e.g., tart Granny Smith with sweet Fuji—so the natural pectin thickens the butter without extra additives. If you prefer a darker, almost molasses-like profile, stir in 1 Tbsp of blackstrap molasses during the last 30 minutes of cooking. Taste once cooled to room temperature; sweetness blooms as it cools, so adjust sugar only after that point.
why this recipe
Rich with the deep, caramel-like sweetness that only slow-simmered fruit can deliver, this homemade apple butter transforms humble apples into a velvety spread that elevates everything it touches, from morning toast to savory roast glazes. The recipe’s patient, low-and-slow cooking method coaxes out concentrated flavor while filling your kitchen with the nostalgic aroma of warm spices, making the preparation itself part of the pleasure. A touch of lemon brightens the lush texture, creating a balanced finish that rivals any store-bought jar and underscores why crafting your own jar of homemade apple butter is an indulgence well worth the minimal effort.
FAQs
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Frequently Asked Questions
How can I tell when the apple butter is fully cooked and ready to jar?
The apple butter is ready when it turns a deep mahogany-brown, mounds thickly on a spoon, and no watery rim quickly forms around a streak you draw across its surface. For a final test, spoon a small dab onto a chilled plate—if it holds its shape and no liquid seeps out after 1 minute, it’s ready to ladle into jars.
Can I make this apple butter on the stovetop or in an Instant Pot if I don’t have a slow cooker?
Yes. Use a heavy Dutch oven on the stovetop: simmer the apples and spices over very low heat for 1½–2 hours covered, then uncover and stir often until thick (total 3–4 hours). Or in an Instant Pot, pressure-cook the mixture with ½ cup cider for 15 minutes, quick-release, then switch to Sauté (low) and cook uncovered, stirring, until the butter reaches the desired, slow-cooker-like consistency.
Can I reduce the amount of sugar in this apple butter recipe without compromising its texture and shelf life?
Yes—because the apples’ own pectin and the long, uncovered simmering provide most of the thickness, you can safely cut the added sugars by up to one-half without noticeably thinning the butter. However, sugar also acts as a preservative, so reduced-sugar batches should be water-bath canned with added lemon juice (1 Tbsp per pint) or kept refrigerated/frozen rather than stored at room temperature for extended periods.