Homemade apple butter is wonderfully simple and flexible—you can use any apple you like. I prefer Honeycrisp for its bright, sweet flavor, but the recipe works well with older apples too. This method is straightforward and forgiving, so even beginners can make a rich, caramelized apple butter with minimal effort.
Ingredients
This recipe keeps the ingredient list short and easy: apples, brown sugar, cinnamon, and apple cider or water. You only need a large pot or Dutch oven and either an immersion blender or a potato masher. An immersion blender speeds things up and lets you skip peeling the apples if you prefer.
Scroll down to the recipe card for exact measurements and step-by-step instructions.
Method
Start by placing the apples, brown sugar, cinnamon sticks, and apple cider (or water) in a lidded pot or Dutch oven. Bring the liquid to a boil, then reduce the heat to medium-low, cover, and simmer until the apples are very soft—about 30–45 minutes. If you leave the skins on, the apples will mostly hold their shape during the first simmer, but they should mash easily with a spoon when tender.
Remove the cinnamon sticks, then puree the softened apples and the cooking liquid with an immersion blender until smooth. If you prefer a chunky texture, you can mash the apples with a potato masher instead. At this stage you have applesauce; to transform it into apple butter, return the puree to the stove and simmer over medium heat for another 30–45 minutes, stirring frequently. The mixture will reduce, darken, and caramelize—apple butter is done when it becomes thick, glossy, and begins to stick slightly to the bottom of the pot without burning.
When the apple butter reaches your desired thickness and color, remove it from the heat and let it cool in a heatproof dish. Cover and refrigerate; stored in an airtight container, it will keep in the fridge for up to a month.
Notes & Tips
If you don’t have an immersion blender, peel the apples before cooking and use a potato masher after they soften. Once the apples are pureed or mashed, watch the pot closely as the puree thickens—different cookware conducts heat differently and can cause faster browning or burning. A heavy, even-heating pot like a cast-iron Dutch oven helps prevent hot spots and reduces the chance of burning.
Substitutions
Use whatever apples you have on hand—older apples that are past their prime for eating are perfect for this recipe. Honeycrisp adds bright flavor in my version, but any sweet or sweet-tart apple will work. For brown sugar, light or dark both work; dark brown sugar provides a deeper, more molasses-like flavor. If you don’t have cinnamon sticks, add 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg at the start of cooking.
More great Apple recipes
Apple Hand Pies
Apple Cider Donut Cake
Caramel Apple Crisp Cheesecake
Honeycrisp Apple Slab Pie
Butternut, Apple, and Kale Salad
If you try this recipe, please leave a review or comment. I’d love to hear how your apple butter turned out.
📖 Recipe
Homemade Apple Butter
5 minutes
1 hour 15 minutes
1 hour 20 minutes
Simple, comforting homemade apple butter made with your favorite apples and a touch of brown sugar and cinnamon.
Ingredients
- 8–10 small to medium apples, cored (Honeycrisp recommended)
- 3 cinnamon sticks
- 1/3 cup dark brown sugar
- 1 cup apple cider (or water)
Instructions
- Combine the apples, cinnamon sticks, brown sugar, and apple cider in a 4-quart Dutch oven or large pot with a lid.
- Bring the liquid to a boil over medium heat, then reduce to medium-low and cover. Simmer until the apples are very soft, about 30–45 minutes.
- Remove cinnamon sticks. Use an immersion blender to puree the apples and cooking liquid until smooth, or mash with a potato masher for a chunkier texture.
- Return the puree to the stove and cook over medium heat, stirring frequently, until the mixture reduces, darkens, and thickens—about 30–45 minutes. Watch closely near the end to prevent burning.
- Remove from heat, let rest 10–15 minutes, then transfer to an airtight container. Refrigerate for up to one month.
Notes
Notes & Tips
If you don’t have an immersion blender, peel the apples before cooking and mash them after they soften. Use a heavy, even-heating pot like a cast-iron Dutch oven to reduce the risk of burning as the puree thickens.
Substitutions
Any apple variety is fine—use what you have. Light or dark brown sugar both work; dark brown sugar yields a richer flavor. If you lack cinnamon sticks, add 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg at the start.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 94
Total Fat: 0g
Sodium: 4mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 20g
Protein: 0g
Estimated values—actual nutrition may vary based on ingredients used.
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