Small-Batch Apple Butter
This small-batch apple butter recipe is perfect for using those beautiful U-Pick apples you just brought home. It's an easy way to transform fresh fruit into a rich, spiced spread that's wonderful on toast or pancakes. You'll love the homemade taste and aroma.
Instructions
- 1
Wash, peel, core, and chop the apples into roughly 1-inch pieces. You should have about 4 cups of chopped apples.
- 2
Combine the chopped apples, apple cider, brown sugar, cinnamon, nutmeg, and cloves in a medium saucepan or Dutch oven.
- 3
Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low, cover, and cook for 30-40 minutes, or until the apples are very soft, stirring every 10-15 minutes.
- 4
Remove from heat and stir in the lemon juice. For a smooth apple butter, carefully transfer the mixture to a blender or food processor and process until smooth. Alternatively, use an immersion blender directly in the pot.
- 5
Return the smooth apple butter to the saucepan. Cook uncovered over low heat, stirring frequently, for another 20-30 minutes, or until thickened to your desired consistency and a spoon dragged through the center leaves a clear path.
- 6
Ladle the hot apple butter into clean jars. Allow to cool completely before covering and refrigerating. It will thicken further as it cools.
Baker's tips
For an extra layer of flavor, you can add 1/4 teaspoon of ground ginger or an extra pinch of cloves. This apple butter is best enjoyed within 2-3 weeks when stored in the refrigerator.
Frequently asked questions
What are the best apples for Small-Batch Apple Butter?+
For small-batch apple butter, use a firm baking apple that holds its shape once cooked, Honeycrisp, Braeburn, Granny Smith, Jonagold, or a mix of two varieties gives the best flavor balance between sweet and tart.
Can I make Small-Batch Apple Butter ahead of time?+
Yes. Most baked apple desserts keep well for 2 days at room temperature covered loosely, or up to 5 days refrigerated. Reheat in a 325°F oven for 10 minutes to restore the crisp texture.
Can I freeze Small-Batch Apple Butter?+
Most apple bakes freeze well for up to 3 months. Cool completely, wrap tightly in foil and freezer-safe bags, and thaw overnight in the refrigerator before reheating.
Do I need to peel the apples?+
Peeling gives a smoother texture and is traditional for pies and butters. For rustic crisps, crumbles, and sauces the skin adds fiber, color, and flavor, leave it on if you prefer.
Where can I pick my own apples for this recipe?+
Fresh-picked apples make a real difference in baking. Use our directory to find a U-Pick orchard near you and check our ripening calendar to see which varieties are ready this week.
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