How to Make Apple Butter

Step 1

Prep the apples. Wash, quarter, and core 8 pounds apples (for the best flavor, choose two or three different varieties).

Step 2

Cook the apples. Place the apple quarters in a 8-quart Dutch oven or stock pot and add 1 cup water. Place over high heat, cover, and bring to a boil. Reduce the heat to medium and cook until they have slumped and you can easily crush the apples with the back of a wooden spoon, 40 to 45 minutes.

Step 3

Purée the apples. Purée the apples directly in the pot with an immersion blender until smooth. Alternatively, blend in batches in a stand blender.

Step 4

Option 1: Cook on the stovetop. Place the pot of apple purée over very low heat and cover with a mesh splatter shield. (If you don’t have a splatter shield, consider using the slow cooker option. The process of making stove top apple butter is quite splooshy.) Cook over very low heat, stirring occasionally, until the applesauce is reduced by at least half, has darkened in color, and sits high when scooped into the bowl of a spoon, 4 to 5 hours.

Step 5

Option 2: Cook in the slow cooker. Transfer the apple purée to a slow cooker. Place a wooden spoon or chopstick on top of the slow cooker, then place the lid on — this will allow the apple butter to vent as it cooks down. Cook on the LOW setting, stirring occasionally, until the applesauce is reduced by at least half, has darkened in color, and sits high when scooped into the bowl of a spoon, 8 to 10 hours.

Step 6

Purée again. Once you are happy with the consistency and amount of reduction, purée the apple butter again with an immersion or stand blender. This smooths out the butter and gives it a silky, consistent texture.

Step 7

Add flavor enhancers if desired. The apple butter is finished once it has reduced and thickened, but often needs a few flavor enhancers to really shine. Choose two or three from the above list and add to your finished butter.

Step 8

Store the apple butter. The finished apple butter can either be frozen or canned for longer term storage. To freeze, pack into 1-cup containers, leaving a bit of headspace to allow for expansion. To can, funnel the finished apple butter into hot half-pint jars, leaving 1/2-inch headspace. Apply clean, new lids and rings, and process in a boiling water bath canner for 20 minutes.