Best Apple Butter Recipe (Canning or Freezer, Stovetop or Crockpot)

Wash, core, and roughly chop apples into one to two-inch pieces. (The smaller you cut the pieces, the faster they will soften and cook). No need to peel the apples.

Combine the chopped apples and apple cider (or apple juice) in a large stainless steel stock pot on the stovetop.

Bring to a rolling boil over medium-high heat, and then reduce the heat and steadily simmer until the apples are very soft like thick applesauce (about 30 to 45 minutes). Stir regularly.

Once the apples have cooked down and are falling apart, blend until smooth. Use an immersion stick blender right in the pot (use caution to fully submerge the head) or carefully transfer the apple mixture into a blender or food processor in batches.

Combine the pureed apples, sugar, lemon juice, and spices in a large stainless steel pot (but don’t add the optional vanilla now). Stir until sugar dissolves.

Return the mixture to a boil, then steadily simmer over medium heat until it significantly reduces, thickens, and turns a lovely darker caramel brown color. This will take around an hour or even longer. Learn how to test for doneness in notes below.

CAUTION: I partially cover the pot with the lid (about halfway on) to block hot sputters as it bubbles and cooks, but still allow steam to escape so the apple butter can reduce as desired.

Stir regularly and thoroughly to ensure the sides and bottom don’t burn, especially as it gets thicker.

Add optional vanilla extract once it's almost done cooking.

Get your canning supplies ready while the apple butter is reducing on the stove, including pre-heating the water bath.

Combine all ingredients in a 6-quart crock pot (or larger) and stir to combine.

Turn crockpot on high and allow it to cook for 8 to 10 hours while covered, stirring on occasion. (Turn down the heat to low after the first few hours.) Stir occasionally.

After 8 to 10 hours, use an immersion blender or carefully transfer it into a regular blender or food processor to puree into a smooth texture.

Let the apple butter continue to cook and reduce on low heat (uncovered now) for another couple of hours, until desired texture, caramel brown color and doneness is achieved. Stir as needed to prevent scorching, especially on the bottom.

Apple butter is done cooking when it easily holds a mound shape on a spoon, even after a few minutes of sitting on the spoon away from heat. You can also check for doneness using the “plate test”: spoon a small dollop of apple butter onto the chilled plate. If the butter holds shape and liquid doesn’t separate or spread around the edges, it’s done and ready for processing.

If the apple butter is thicker than you like, you can thin it out by adding more apple cider or apple juice (1/2 to 1 cup maximum) until it reaches your desired consistency. But don’t add water if you’re canning, which can alter the pH.

If it’s too thin on the other hand, you can thicken your apple butter by letting it continue to cook and reduce uncovered for a bit longer, though keep in mind it will thicken even more as it cools.

Remove from heat, and transfer the still-hot apple butter into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/4-inch of head space.

Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids

Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.

Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed.

Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)

When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.)

Allow the apple butter to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice.

Leave at least a half-inch to an inch of head space to allow for expansion as it freezes.

Frozen apple butter will stay good in the freezer for about a year, though it’s best if used within 6 months.

Defrost in the refrigerator overnight or for a few hours at room temperature.

Store canned, sealed jars in a cool dark location for 1 to 2 years – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.

Once open, homemade apple butter should stay good in the refrigerator for one to two months, possibly longer.

Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.