Homemade Apple Butter (Instant Pot, Slow Cooker, or Stovetop)
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Homemade apple butter is so simple to make, no matter what method you use. My beloved version is spiced with a blend of strong, warm spices and molasses for a truly unique flavor profile. Use it in apple streusel bread or apple butter pull-apart bread, or slather it on bread, use to top pancakes or waffles, or stir it into oatmeal, yogurt, or cottage cheese. It also makes a great ice cream topping! The options are truly endless.
What is apple butter?
So let’s set the record straight… Apple butter has absolutely nothing to do with butter. I thought everyone knew this, but that seems to be a product of where I grew up, which was in the heart of Pennsylvania Dutch country.
Apple butter is actually a flavorful spread made up of different types of apples that have been cooked for a long time to make a dark brown, amazingly fragrant, and incredibly tasty condiment/sauce that can be used as a topping, spread, or filling.
Apple butter is quite versatile, and you’ll be interested to know that the way we cook the apples is the same method we use to make homemade applesauce, we just cook the mixture of apples longer to the desired consistency, which is thick and smooth.
I grew up eating apple butter, and just tasting it reminds me of my dad. I distinctly remember him slathering it all over bread and eating it as a nightly snack (and yes, this delicious homemade apple butter has been dad-tested many times over the years and he always gives it two apple-butter-covered thumbs up!).
While I definitely enjoy my apple butter on top of any kind of carbs, I actually enjoy it the most mixed into cottage cheese.
WHAT IS THE DIFFERENCE BETWEEN APPLE BUTTER AND APPLESAUCE?
Apple butter and applesauce are very similar, but it really and truly comes down to a combination of the amount of time the apples are cooked and how much you purée the cooked mixture. It’s also a little in the flavoring/spicing.
I actually do have a recipe for Instant Pot applesauce recipe, and you’ll see the ingredients and method are very similar. The amount of time and the additional step of puréeing is really the only difference.
I also spice my apple butter differently, as apple butter is traditionally spiced more heavily and deeply than applesauce.
APPLE BUTTER INGREDIENTS
Where we live (Pennsylvania), September through November is prime apple season, and we have our pick of pretty much any apple we can think of. You’ll see in the recipe below that my ingredient selection is quite simple.
Many apple butter recipes around the internet use maple syrup, lemon juice, apple juice, pumpkin pie spice, vanilla extract, apple pie spice, or apple cider vinegar to make their version, but in my (not so) humble apple butter opinion, these ingredients just take away from the stars of the show: the apples and the spices. True, unadulterated apple flavor should be the main focus of this condiment.
For this recipe, you will need:
• apples
• granulated sugar
• light or dark brown sugar
• ground cinnamon
• ground nutmeg
• ground cloves
• salt
• molasses
While the molasses is a totally optional ingredient, I strongly urge you to include it. It brings depth of flavor and really does kick the spice level up a notch to create what I believe to be the best apple butter I’ve ever had.
WHAT APPLES ARE BEST FOR APPLE BUTTER?
I like to use two Granny Smith, and for the rest, I like to use Gala, Macintosh, Fuji, and Honeycrisp for the most variety of flavor.
HOW TO MAKE APPLE BUTTER: INSTANT POT, SLOW COOKER, & STOVETOP INSTRUCTIONS
When I first published this easy apple butter recipe, Instant Pots did not exist (it was back in 2014). I used to make a batch of it every fall and spend all day cooking it either with my slow cooker or on the stovetop.
That’s all well and good, but when an Instant Pot showed up from Santa at Christmas 2017, I knew I could turn that slow cooker apple butter recipe into one for a pressure cooker so I could make it in a fraction of the time.
That said, whatever appliance you have is absolutely fine. The only thing I like about the Instant Pot recipe more than the slow cooker or stovetop one is how fast it can get done.
Both versions of this recipe start the same. It’s simply a matter of combining sliced apples, sugar, spices, and molasses and cooking them.
STEP #1: PREPARE THE APPLES
No matter which appliance you’re using, the preparation is exactly the same.
Peel, core, and slice the apples (I use this apple peeler), then place all of them in your appliance.
In a medium size bowl, whisk together both sugars, cinnamon, nutmeg, cloves, and salt, then sprinkle this mixture on top of the apples. Drizzle in the molasses, if using, then stir apples a few times to coat.
Continue with the instructions below your chosen appliance to make apple butter.
CONTINUE WITH INSTANT POT APPLE BUTTER
STEP #2
Place Instant Pot lid on top, lock it, then set knob to “sealing.” Press “manual,” then set the timer for 10 minutes.
STEP #3
When Instant Pot comes to pressure, allow to cook until the timer goes off. Allow natural release by letting the timer count up to 15 minutes without venting. When the timer reaches 15 minutes, carefully move the knob to “venting” to release any remaining pressure.
STEP #4
Press “cancel” to turn off InstantPot. Remove cover and use an immersion blender to purée the apple butter until completely smooth. You may also purée in batches in a food processor or regular blender, being careful not to burn yourself.
STEP #5
Press “slow cook,” use the “-” button to set to “less,” then set the timer for 30 minutes. Replace lid and allow apple butter to continue to cook, removing lid once or twice to stir, if able.
CONTINUE WITH SLOW COOKER APPLE BUTTER
This is one of those things you’ll be able to let sit for quite some time, so set aside about a 12 hour window from start to finish if you’re using a slow cooker.
You won’t want to put all of your apples into your slow cooker at, say, noon, unless of course midnight apple buttering is your thing, and then by all means… Go for it. No judgement here.
STEP #2
Cook the apples on low for 10 hours, stirring occasionally, if able.
STEP #3
After 10 hours, remove cover and use an immersion blender to purée the apple butter until completely smooth. You may also purée in batches in a food processor or regular blender, being careful not to burn yourself.
STEP #4
Cook for an additional 2 hours on low with the lid slightly ajar to thicken apple butter. If you prefer it even thicker, cook on low until it reaches desired consistency.
CONTINUE WITH STOVETOP APPLE BUTTER
STEP #2
Heat the mixture over medium-high heat and bring to a boil.
STEP #3
Reduce the heat to medium-low and cook the mixture, covered, removing the lid to stir occasionally, for about 2 hours or until the apples are very soft (you should be able to smash them easily with a utensil).
STEP #4
After the 2 hours, use an immersion blender to purée the apple butter until completely smooth. You may also purée in batches in a food processor or regular blender, being careful not to burn yourself.
STEP #5
Cook for an additional 1-2 hours over medium-low heat with the lid slightly ajar to thicken apple butter. If you prefer it even thicker, cook on low until it reaches desired consistency.
How to Store this Recipe for Apple Butter
This homemade apple butter will last in the fridge for about 2 weeks. It will also freeze well, so you can save it for later!
CAN I CAN THIS APPLE BUTTER?
While I cannot speak specifically on canning this apple butter recipe, I do encourage you to do it if you are familiar with the process. The safety concern with canning is botulism, which can happen with foods above pH 4.6– the average pH of apples is around 3.5 so you do not need to adjust this apple butter recipe for canning.
Here is some additional information on food preservation via canning: National Center for Home Food Preservation – National Center for Home Food Preservation
If you have canned this particular recipe, let me know!
WHY ISN’T MY APPLE BUTTER THICK?
You likely didn’t cook it long enough during the second cook. No worries! You can cook it down even if it’s already completely cool. The apple butter will thicken as it cools, but cooking it for at least 10 more minutes should help get it going to the consistency you desire.
What to do with Apple Butter?
Wondering what to do with all this apple butter? I’m glad you asked!
Here is a list of suggestions I put together for ways you can enjoy your spreadable apple deliciousness:
- apple butter and peanut butter sandwich
- on ice cream
- with cottage cheese
- with ANY cheese (especially Brie)
- in yogurt
- in oatmeal
- in a recipe where you might use applesauce
- in a baked oatmeal
- on pancakes/waffles/French toast
- on bread
- on biscuits
- on crackers
- in this apple quick bread
- in this apple pull-apart bread (below)
- as a glaze for pork or ham
- on a grilled cheese sandwich
Homemade Apple Butter Recipe
Ingredients
- 6 pounds of apples1
- 1 cup (200g) granulated sugar
- ¾ cup (150g) light or dark brown sugar
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 Tablespoon (15mL) molasses optional
Instructions
INSTANT POT
- Peel, core, and slice apples (I use this apple peeler). Place in Instant Pot.
- In a medium size bowl, whisk together both sugars, cinnamon, nutmeg, cloves, and salt. Sprinkle mixture on top of the apples. Drizzle in the molasses, if using, then stir apples a few times to coat.
- Place Instant Pot lid on top, lock it, then set knob to "sealing." Press "manual," then set the timer for 10 minutes.
- When Instant Pot comes to pressure, allow to cook until the timer goes off. Allow natural release by letting the timer count up to 15 minutes without venting. When the timer reaches 15 minutes, carefully move the knob to "venting" to release any remaining pressure.
- Press "cancel" to turn off InstantPot. Remove cover and use an immersion blender to purée the apple butter until completely smooth. You may also purée in batches in a food processor or regular blender, being careful not to burn yourself.
- Press "slow cook," use the "-" button to set to "less," then set the timer for 30 minutes. Replace lid and allow apple butter to continue to cook, removing lid once or twice to stir, if able.
SLOW COOKER
- Peel, core, and slice apples (I use this apple peeler). Place in the slow cooker.
- In a medium size bowl, whisk together both sugars, cinnamon, nutmeg, cloves, and salt. Sprinkle mixture on top of the apples. Drizzle in the molasses, if using, then stir apples a few times to coat.
- Cook the apples on low for 10 hours, stirring occasionally, if able.
- After 10 hours, remove cover and use an immersion blender to purée the apple butter until completely smooth. You may also purée in batches in a food processor or regular blender, being careful not to burn yourself.
- Cook for an additional 2 hours on low with the lid slightly ajar to thicken apple butter. If you prefer it even thicker, cook on low until it reaches desired consistency.
STOVETOP
- Peel, core, and slice apples (I use this apple peeler). Place in a large sauce pot with a lid.
- In a medium size bowl, whisk together both sugars, cinnamon, nutmeg, cloves, and salt. Sprinkle mixture on top of the apples. Drizzle in the molasses, if using, then stir apples a few times to coat.
- Heat the mixture over medium-high heat and bring to a boil.
- Reduce the heat to medium-low and cook the mixture, covered, removing the lid to stir occasionally, for about 2 hours or until the apples are very soft (you should be able to smash them easily with a utensil).
- After the 2 hours, use an immersion blender to purée the apple butter until completely smooth. You may also purée in batches in a food processor or regular blender, being careful not to burn yourself.
- Cook for an additional 1-2 hours over medium-low heat with the lid slightly ajar to thicken apple butter. If you prefer it even thicker, cook on low until it reaches desired consistency.
COOLING AND STORING
- Allow the mixture to cool completely.
- Spoon into jars or containers2 and store in the refrigerator for up to 2 weeks. You may also freeze apple butter up to 3 months. Thaw in refrigerator or at room temperature.
Notes
- Apples: this is about 12 apples. I like to use a mix of Macintosh, Granny Smith, Gala, Fuji, and Honeycrisp.
- Storing: I have never canned anything before, and get a lot of questions about canning this recipe. I imagine it can be done, so if you have successfully canned this apple butter recipe, please let me know!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I love the idea of apple butter! It’s definitely not a thing here in Australia, but it needs to be! We are definitely getting a slow cooker when we move into our new house, and as an apple lover I am sure that this recipe will be a big hit in our home 🙂 I can’t wait to stir it into my oatmeal next winter, spoon it over my ice cream, and serve it with a cheese platter. Oh yum!
Not a thing?! You definitely need to change that!
Do U know about an old fashion pumpkin cooky recipe?
Hi, Rob. I have one pumpkin cookie recipe, but other than that, I don’t specifically know what you mean by “old fashioned.” Here’s my recipe: https://freshaprilflours.com/2015/09/21/pumpkin-oatmeal-cookies/
I grew up with a mother from PA and a dad from NY but I was raised in FL and TN in the summers. They showed us many things to put it on and of course to cook with; such as: Biscuits, pancakes, donuts filling, ice cream toppers, pork chops, chicken, popcorn dip, yogurt, cottage cheese, fruit dip, oatmeal, layered between pound cake and my most favorite put it in BBQ sauce for a great flavor! There are so many more I could add but these are just a few of my favorites!
In BBQ sauce?! That’s a great idea!
My Mennonite cookbook says to use Apple cider…cook that down half then add apples etc. Is this correct !?!? I’m goin to make a 40 gal copper kettle full !!!!!!
Hi David– I’ve never made it that way, but if the Mennonites say that’s the way it works, I wouldn’t call their bluff!
This is the only apple butter recipe I’ve seen that calls for molasses (outside of what’s already on brown sugar). Does it give it a different flavor? It’s definitely peaked my interest. Thanks.
Hi, Rick! It definitely adds a new dimension of flavor, but if you don’t like molasses or don’t have any, it’s not absolutely required. I do prefer my apple butter with it, though.
Thanks, Lynn, for the absolutely delicious Instant Pot Apple Butter Recipe. I honestly couldn’t believe how super easy it was…and so fast! The hardest part was waiting for it to cool down so I wouldn’t burn the roof of my mouth! The molasses was optional, but we used it and boy did it add depth of flavor.
Thanks so much, April! I’m so glad you enjoyed it.
Tried this recipe the other day for a October hang out and it was soooo good!
I’m so glad you liked it 🙂