Homemade apple butter is the ultimate fall canning recipe... smooth, spiced, and made with just apples, cider, sugar, and warm autumn spices. Whether you simmer it on the stovetop, let it cook low and slow in a crockpot, or speed things up in the Instant Pot, this easy recipe fills your kitchen with cozy fall aromas and jars your pantry will thank you for all winter long.
The first cool mornings of September always call for something cozy. For me, that means a pot of apples simmering down into butter... smooth, spiced, and ready to tuck away into jars.
Apple butter isn’t really butter at all, but a rich apple spread with a flavor so deep and comforting you’ll wonder how a few simple ingredients can transform into something so good.
This easy apple butter recipe is perfect for canning, beginner-friendly, and just right for stocking your pantry shelves or gifting to friends. A spoonful swirled into oatmeal, spread over warm biscuits, or tucked inside a fall muffin tastes like autumn in its purest form.
Why You'll Love This Recipe
Simple ingredients. Just apples, cider, sugar, and spice.
Flexible methods. Directions for stovetop, slow cooker, or Instant Pot.
Preserving made easy. Can now, enjoy all winter long.
Giftable. A jar of apple butter is a sweet way to share fall.
The Best Apples for Apple Butter
Use what you have, but the real magic happens when you blend sweet and tart apples. Soft, sweet apples (Fuji, Golden Delicious, Honeycrisp) melt down quickly and bring natural sweetness. Firmer, tart apples (Granny Smith, Gala, Jonathan) balance the flavors and give depth.
For this batch, I used a mix of Honeycrisp, Gala, and Granny Smith... the result was heavenly. If you can, pick up a mix from your local orchard for the richest flavor.
Tools You’ll Need for Apple Butter
Making apple butter is simple, but having the right tools makes the process smoother:
- Large heavy pot, or 6-quart slow cooker (stainless steel pot) (slow cooker)
- Immersion Blender (immersion blender)
- Water bath canner or stockpot with rack (canner)
- 5 pint mason jars with lids (ball jars)
- Jar lifter (jar lifter set)
👉 You can find all of my favorite canning supplies and kitchen tools in my Amazon storefront here.
Ingredients You’ll Need
6 pounds apples peeled, cored, and quartered.
Apple cider adds depth (water works in a pinch).
Sugar half white, half brown, or adjust to taste (you can also swap in honey or maple syrup).
Seasonal spices I like a mix of cinnamon, ground allspice, and ground nutmeg.
This recipe makes approximately 5 pints.
How to Make Apple Butter
You can make this recipe on the stovetop, in a slow cooker, or in the Instant Pot... whichever fits your day.
Stovetop Method
Cook apples. In a large stockpot, combine apples and cider. Bring to a boil, then simmer until tender (about 30 minutes).
Blend & season. Puree until smooth. Return to the pot, add sugars and spices, and stir to dissolve.
Thicken. Simmer on low, stirring often, until the apple butter is thick and holds its shape on a chilled spoon.
Slow Cooker Method
Add apples, cider, sugars, and spices to a 6-quart slow cooker.
Cover and cook on low 8-10 hours or high 4-6 hours.
Blend smooth, then cook with the lid off for 1-3 more hours until thickened.
Instant Pot Method
Add apples, cider, sugars, and spices to a 6-quart Instant Pot (do not fill past ⅔).
Cook on high pressure 15 minutes; natural release 20 minutes.
Blend smooth, then use the slow cook setting with the lid off for 1–3 hours until thick.
How to Can Apple Butter
You can refrigerate your apple butter up to 10 days or freeze for 3 months. For shelf-stable storage, water bath canning is simple:
Prep jars. Wash jars and lids. Keep jars hot until ready.
Fill. Ladle hot apple butter into jars, leaving ¼-inch headspace. Remove air bubbles, wipe rims, and apply lids/bands.
Process. Place in a boiling water bath with 1 inch of water above jars. Process pints and half-pints 10 minutes (adjust for altitude).
Cool & store. Rest jars 12-24 hours. Check seals, remove bands, and store in a cool, dark place up to 18 months.
Tips for Success
- Low & slow is the secret. The longer it simmers, the richer the flavor.
- Taste as you go... add more spice or sweetener if you like.
- Thick test: Place a spoonful on a chilled plate. If no liquid pools around it, your butter is ready.
More Apple Recipes
If you're making apple butter, you'll love these other recipes to preserve the harvest:
- Canning Apple Pie Filling
- No Churn Apple Pie Ice Cream
- Canning Applesauce Made Easy
- Easy Apple Pie Jam
📖 Recipe
Easy Apple Butter Recipe for Canning (Stovetop, Crockpot, or Instant Pot)
This homemade apple butter recipe is smooth, spiced, and perfect for fall. Made with just apples, cider, sugar, and warm spices, it’s easy to prepare on the stovetop, in a slow cooker, or with an Instant Pot. Follow the step-by-step instructions for water bath canning and stock your pantry with jars of cozy apple flavor to enjoy all winter long.
Ingredients
- 6 lbs Apples- peeled, cored, and sliced
- 2 cups Apple Cider
- 1 ½ cups White Sugar
- 1 ½ cups Brown Sugar
- 1 ½ teaspoon Ground Cinmamon
- ¼ teaspoon Ground Allspice
- ¼ teaspoon Ground Nutmeg
Instructions
Stovetop Method
- In a large stockpot, combine apples and cider. Bring to a boil, then reduce heat and simmer until the apples are tender (about 30 minutes).
- Carefully transfer to a food processor or blender and puree until smooth, but not completely liquid.
- Return the apple puree to the pot. Stir in sugars and spices, bring to a gentle boil, then lower the heat and simmer. Cook, stirring often, until the apple butter thickens and holds its shape on a chilled spoon.
Slow Cooker Method
- Add apples, cider, sugars, and spices to a 6-quart slow cooker. Cover and cook on low for 8–10 hours or high for 5–6 hours.
- Blend smooth with an immersion blender, then set the lid aside. Continue cooking on low 2–3 more hours or high 1–2 hours, stirring occasionally, until the apple butter is thick and spreadable.
Instant Pot Method
- Place apples, cider, sugars, and spices in a 6-quart Instant Pot (do not fill past ⅔ full). Lock the lid in place.
- Cook on high pressure for 15 minutes. Allow a 20-minute natural release, then quick release the rest.
- Blend smooth, then switch to the slow cook function with the lid off. Cook on low 2–3 hours or high 1–2 hours, stirring occasionally, until thickened.
Canning Instructions
- Prepare jars, lids, and canner. Keep jars hot until ready to use.
- Ladle hot apple butter into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed.
- Wipe rims, apply lids, and screw bands on finger-tight.
- Place jars in a boiling water bath with at least 1 inch of water covering the tops. Process pints and half-pints for 10 minutes, adjusting for altitude.
- Turn off heat, let jars rest in the canner 5 minutes, then transfer to a towel-lined counter. Cool 12-24 hours. Check seals before storing.
Notes
Altitude Adjustments:
- 0-1,000 ft: 10 minutes
- 1,001-3,000 ft: 15 minutes
- 3,001-6,000 ft: 20 minutes
- Above 6,000 ft: 25 minutes
Sugar Variations: Adjust sugar to taste or substitute with honey, maple syrup, or omit entirely.
Spices: Adjust spices as desired.
Apple Cider Substitution: Water or apple juice can be used, though additional sugar may be needed if using water.
Nutrition Information:
Yield:
16Serving Size:
¼ cupAmount Per Serving: Calories: 241Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 63gFiber: 4gSugar: 56gProtein: 0g
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