Homemade Apple Butter

Add a little fall magic to your table with this cozy, slow-cooked apple butter by Project Angel Heart Production Coordinator Jonathan Cummins! Made with fresh apples, warming spices, and just a touch of brown sugar, it’s rich, spreadable, and naturally sweet. It’s perfect for toast, oatmeal, or even gifting during the holidays.

Project Angel Heart Registered Dietitian Zachary Hedden notes that this apple butter is packed with natural goodness from apples, which provide soluble fiber for digestion, potassium for heart health, and antioxidants that help protect your cells. Warming spices like cinnamon, nutmeg, and cloves add anti-inflammatory and antioxidant compounds, while lemon juice provides vitamin C and helps preserve color and freshness. With far less sugar than most store-bought versions and no added fat, this spread is a naturally low-fat, high-fiber alternative to traditional butter or jam.

Makes about 5 cups of apple butter

  • 6 pounds apples, peeled, cored, and roughly chopped
  • 1 cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Add all ingredients except the vanilla to a heavy-bottomed pan (such as a Dutch oven, enameled cast iron pot, or other thick, sturdy saucepan that distributes heat evenly). Stir everything together, then cover with a lid, and cook over medium heat for about 25 minutes, or until the apples are soft.

Once the apples are soft, blend the mixture using an immersion blender until smooth. If using a regular blender, allow the mixture to cool before blending—it will be very hot.

Return the mixture to the stove and cook uncovered over low heat for 1 1/2 to 2 hours, stirring occasionally so it doesn’t burn. The apple butter should reduce by half and turn a deep mahogany brown.

When finished, turn off the heat and stir in the vanilla. Spoon into clean, dry containers or jars.

For best flavor, let it sit for a couple of days before enjoying. Store in sealed containers in the fridge for up to a month, or freeze for up to a year.