In this post I’ll be sharing a homemade Country Apple Butter Recipe.
A touch of fall is in the air. In the South, that means apple season. The stifling humidity has lessened a great deal, so a trip to the apple orchard is really pleasant. You can’t beat fresh local apples this time of year!
Traditional Apple Butter Recipe
One of my favorite autumn recipes to prepare is Country Apple Butter. Cooked the old fashioned way right on the stove top. I know it is popular these days to make this recipe in a slow cooker, which is perfectly fine.
The stove top method is just my preferred way because it’s quick and easy. The process is all done in just two hours.
The wonderful aromas fill the house as the apple butter cooks. I’ve always loved apple butter. It’s great on biscuits, toast, as a dipping sauce, and compliments pork beautifully.
Country Apple Butter Recipe
This recipe is great to preserve using the water bath canning method also. While the canning method is optional, it will give you a longer shelf life. If you choose not to can your apple butter, it can be refrigerated for up to a month.
- Fresh Local Apples (around a dozen apples)
- Apple Cider Vinegar
- Pure Apple Juice (no additives)
- Dark Brown Sugar
- Cinnamon (heaping teaspoon)
- Nutmeg (ground or freshly grated)
- Ground Cloves
- Pinch Kosher Salt
- 6 to 8 – 8 oz Jam Jars with rings and lids
Stove Top Method
Autumn Apple Butter Recipe
Autumn Apple Season Recipe
- 5 lbs Fresh Local Apples (around a dozen apples)
- 1/2 c Apple Cider Vinegar
- 1/2 c Pure Apple Juice (no additives)
- 1.5 c Dark Brown Sugar
- 1 tsp Ground Cinnamon (heaping teaspoon)
- 1/4 tsp Ground Nutmeg (fresh grated is fine too)
- 1/4 tsp Ground Cloves
- Pinch Kosher Salt
- You'll need a 7 quart dutch oven or large soup pot to prepare this recipe on the stove top.
- Start by cutting the apple in half and remove the core and any stems. I use a mix of different different apples that I favor for apple butter. There is no need to peel the apples for this recipe. The peels add lots of flavor. You'll never know they're in there later on.
- Add the apple slices to the cooking pot.
- Add the apple cider vinegar and apple juice.
- Cover and cook over medium high heat for half an hour. The apples will cook down and soften quite a bit.
- After 30 minutes remove the lid and add the brown sugar and spices. Stir to combine everything.
- Cover and reduce the heat to medium for the next half hour. Be sure to stir constantly after adding the sugar and spices. The dark brown sugar has more molasses and can burn to the bottom if left unattended. Trust me, I found that out the hard way once upon a time.
- Each time you stir break, down the softened apples. You'll be able to break everything down quite a bit just using your spatula or spoon during the cooking process.
- After 30 minutes cooking on medium, reduce the heat once more to a low simmer setting. Vent the lid on the pot to allow for evaporation to thicken up the mixture.
- Cook for an additional hour, stirring occasionally.
- When the apple butter is done a spoon should stand straight up in the mixture.
- Use an immersion blender to blend the apple butter to a smooth consistency. See how creamy it looks and you can't tell there were peelings in there at all. If you do not have an immersion blender, no worries, you can use a food processor.
- Can if desired using safe canning methods.
Amount Per Serving: Calories: 47Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 12gFiber: 1gSugar: 11gProtein: 0g