Stovetop Apple Butter is your way to harvest the bounty of apples in a rich, thick, and spreadable form! This stovetop method breaks down the apples with spices, apple cider, and citrus to create an ultimate, satisfying, and deeply flavorful spread.
There are a million and one ways to make apple butter, but this one has a texture of velvet in a super satisfying way. No broken up mixture, no weird chunks. Apples cook down and get super smooth before combining with the sugars until they form a smooth consistency.
The first part of the cooking process has the apples cooking down with the lemon juice and apple cider until they are super tender. Carefully puree the mixture in batches until completely smooth.
Next, the pureed mixture is mixed with two types of sugar, apple pie spice, and salt. This low simmer will melt the sugars, creating a crystallization that’ll make an even smoother texture.
Served either warm or cooled down, this Stovetop Apple Butter is ready to go!
The consistency is thicker and silkier than your average apple butter, making it the perfect companion to a thick slice of toast or a hearty pastry.
Stovetop Apple Butter
Ingredients
- 2 1/2 pounds apples, peeled, cored, and cut into small chunks
- 1/3 cup water
- 1/4 cup apple cider
- 3 tablespoons lemon juice
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 to 2 teaspoons apple pie spice
- 1/4 teaspoon salt
Preparation
- In a large pot or Dutch oven, add apple chunks, water, apple cider, and lemon juice stirring to combine.
- Simmer the mixture over medium heat for 45 minutes, stirring frequently.
- Once the apples have softened, use an immersion blender and purée the apple mixture. You can also purée the mixture in batches in the food processor.
- Transfer the mixture back into the pot. Add light brown sugar, granulated sugar, apple pie spice, and salt, mixing to combine.
- Cook on a low heat until it reaches the desired consistency, about 40 minutes, you want to see a nice thick consistency and a deep amber brown color. If you coat a spoon with a bit of the butter and draw a line through the mixture and it doesn’t form back together, then it’s done cooking.
- Serve warm or cool down completely. It lasts about 1 to 2 weeks in the fridge.
Recipe adapted from The Jo Baker.