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Two jars of stovetop apple butter surrounded by apples.
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Stovetop Apple Butter

Cook this thick, luscious apple butter on the stovetop and enjoy the way it makes your house smell incredible! Spread your homemade apple butter on toast, serve it with pork, or use it for baking all autumn long.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 32

Ingredients

  • 6 ½ pounds apples peeled, cored and sliced
  • ¾ cup granulated sugar
  • 1 cup lightly packed light brown sugar
  • 1 tablespoon plus 1 teaspoon apple pie spice
  • ¼ teaspoon salt
  • 1 cup apple juice or apple cider
  • 1 teaspoon pure vanilla extract
US Customary - Metric

Instructions

  • In a large Dutch oven over medium-low heat, combine apples, sugars, apple pie spice, salt, and apple juice or apple cider. Simmer covered for approximately 1 hour or until the apples are very soft, stirring every 15 minutes.
    6 ½ pounds apples, 3/4 cup granulated sugar, 1 cup lightly packed light brown sugar, 1 tablespoon plus 1 teaspoon apple pie spice, ¼ teaspoon salt, 1 cup apple juice or apple cider
  • Use an immersion blender to blend the apple mixture into a smooth puree. If you don’t have an immersion blender, carefully blend the mixture in batches using a standard blender. If using a standard blender, be sure to vent the lid and be extra cautious because the mixture is hot.
  • Reduce the heat to low and continue cooking the puree uncovered for 2-3 hours, stirring every 15-20 minutes, until it has thickened and is dark brown with a very rich flavor. Remove from the heat and stir in vanilla. If desired, blend the mixture again to achieve a smooth velvety consistency.
    1 teaspoon pure vanilla extract
  • Let the mixture cool completely before transferring to sterile containers. Cover and refrigerate for up to two weeks or freeze for up to 3 months.
  • Serve on breads, muffins, pork chops or just eat it with a spoon.

Notes

  • Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. If you prefer to can it, check out my post on how to can apple butter.
  • Peeling the apples makes for the smoothest apple butter. If you choose not to peel them, you can run the finished butter through a fine mesh sieve or simply enjoy it as-is.
  • I typically use a combination of tart and sweet apples for this recipe, such as granny smith and honeycrisp or fuji apples.
  • Makes about 4 pints (8 cups).