Simple Apple Butter Recipe & Waterbath Canning Tips

If you like fall flavors you’re going to LOVE this apple butter. A super sweet and thick butter with an apple cinnamon taste. You can pair it with toast, yogurt, granola, pancakes or waffles, biscuits, or use it as a glaze for roasted meats. This is a super easy recipe that you can make if you have some extra apples or applesauce. You can make it on the stove, in an instant pot, or in a crockpot. Whichever you choose I know you’re going to love it.

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Canning & Apple Picking Tools

• Apples or applesauce
• Sugar– I use organic, raw sugar when possible
• Spices
• Half-pint or Pint Jars– I don’t usually buy these from Amazon because they are a lot more expensive, so look for them at Walmart, Farm and Fleet, Menards, etc.
• Lids and Rings for jars- You should use new lids every time you can something new to ensure you get a proper seal.
• Sauce Make/Food Mill: I LOVE this for applesauce, tomato sauce, jellies, and other purees
• Canning Tools: These tools make canning so much easier
• Waterbath Canner– Mine is similar to this one! There are also bundles where you can get your canner and the tools together and save a little bit.
• Apple picking bucket– It was convenient to have an over-the-shoulder bucket for picking apples, pears, and even berries this year!

Applesauce Recipe

Making applesauce is ridiculously easy! All you need for ingredients is…well…apples. To make our apple butter you’ll need about 4 lbs of apples. If you already have applesauce (because you followed my applesauce canning recipe) then you can skip this part and move along to the apple butter directions!

Wash and quarter the apples and cut out any bad spots. Add apples (peel, core, and all) to a pot and add 1/2 cup of water. If you’re using a food mill like the one linked above, you don’t need to peel or core the apples because they will all get separated in the mill. If you’re not using a mill then you’ll need to peel and core your apples before adding them to your pot.

Heat over medium-high heat until the water starts to boil. Let simmer until the apples soften (about 15-20 minutes), stirring occasionally so the apples don’t burn to the bottom.

Put the softened apples through the food mill to separate the seeds, skin, and scraps from the apple sauce. This is a great practical life activity for kids to help with! Both my daughters wanted to help with these, even my one-year-old (who wasn’t very helpful…big surprise there).

Now for the Apple Butter!

Now that you have your applesauce, measure about 8 cups (2 quarts) and put it back into the pot. If you have a little more that’s okay. Add sugar, cinnamon, and cloves and stir until the sugar dissolves. Bring the mixture to a boil and then turn the heat down to medium.

Allow mixture to simmer over medium heat until the apple sauce has thickened into butter (this can take 1.5-2 hours). Stir frequently so it doesn’t stick or burn. Remove from heat.

Waterbath Canning – Preserve your Apple Butter All Year

When apple butter is almost to the thickness that you want, put water in the canner and put it over medium-high heat to start heating it.

Fill clean half-pint-sized jars with apple butter using a funnel until there is 1/2 inch of headspace. You should have about 6 half-pint jars full. Using a knife or canning tool, remove any air bubbles in the jars. Wipe rims with a clean washcloth and put lids and rings on. Tighten rings to fingertip tight.

Once all the jars are ready put them carefully in the canner. The water should be covering the jars by 2 inches. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process half-pint (or pints) jars for 10 minutes.

When the timer goes off, turn the heat off and remove the lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let sit for 12-24 hours, do not tighten the bands if they loosen. After 12-24 hours check for proper seals. Store in a cool, dry place with the rings off.

Enjoy this easy and delicious apple recipe!

Apple Butter and Canning Instructions

This homemade apple butter recipe brings the cozy flavors of fall to your kitchen with a smooth, spiced spread that’s perfect for toast, muffins, and more. Made with fresh apples and gently simmered to concentrate the natural sweetness, it’s easy to prepare and preserves beautifully using waterbath canning. Whether you're new to canning or a seasoned pro, this recipe is a delicious way to enjoy apples year-round.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 2 hours hrs

Canning Time 10 minutes mins

Servings 6 half-pints

Ingredients

  

• 4 lbs apples or about 8 cups of apple sauce
• 2 cups water if using apples
• 4 cups sugar raw, organic
• 2 tsp cinnamon
• 1/4 tsp cloves

Instructions

 

To Make Apple Butter

• Wash and quarter the apples and cut out any bad spots. Add apples (peel, core, and all) to a pot and add water. If you’re not using a food mill then you will need to peel and core the apples.
• Heat over medium high heat until the water starts to boil. Let simmer until the apples soften (about 15 minutes), stirring occasionally so the apples don’t burn to the bottom.
• Using a food mill, push the softened apples through the mill to separate the seeds, skin, and scraps from the apple sauce. If not using a food mill, puree or mash the soft apples.
• Measure about 8 cups (2 quarts) and put it back into the pot. If you have a little more that's okay. Add sugar, cinnamon, and cloves and stir until the sugar dissolves. Bring the mixture to a boil, then turn the heat to medium.
• Allow mixture to simmer over medium heat until the apple sauce has thickened into butter (this can take 1.5-2 hours). Stir frequently so it doesn't stick or burn. Remove from heat.

How to Waterbath Can your Apple Butter

• When apple butter is almost to the thickness that you want, put water in the canner and put it over medium-high heat to start heating it.
• Fill clean half pint sized jars with apple butter using a funnel until there is 1/2 inch of headspace. Using a knife or canning tool, remove any air bubbles in the jars. Wipe rims with a clean wash cloth and put lids and rings on. Tighten rings to fingertip tight.
• Once all the jars are ready put them carefully in the canner. Water should be covering the jars by 2 inches. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process half pint (or pints) jars for 10 minutes.
• When the timer goes off, turn the heat off and remove lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let sit for 12-24 hours, do not tighten the bands if they loosen. After 12-24 hours check for proper seals. Store in a cool, dry place with the rings off.