To make simple, no sugar stovetop apple butter, you just need a little bit of patience. That's the hardest part of the whole process.
After letting the apple mixture simmer away and reduce down to a deep, caramelized butter, you'll have a delicious gluten free spread with the warm flavors you crave in the cooler months.
TLDR: Top tips
CHOOSE APPLES WISELY: With minimal ingredients in this apple butter, the varieties you choose really matters. I like using a blend of tart and sweet apples.
COOK TO TASTE: Cook the apple butter longer for a thicker, more caramelized spread. Shorten the cook time for a consistency closer to jelly. Up to you!
Jump to:
Which apples are best for apple butter?
Honestly, the apples you use is entirely up to you! That said, I recommend using a few different varieties in one batch if you have them on hand.
Still, you won't be disappointed using just one variety of apple in this recipe, either.
For my apple butter, I like to mix tart and sweet varieties. For example, granny smith (tart) and smitten (sweet). That way, the resulting apple spread isn't too sweet for me. But, if you want super-sweet apple butter, use all sweet apples!
How to make homemade apple butter
This is crazy simple. y'all. Just add the ingredients to a pot over medium heat. Cover and leave it alone for 30 minutes.
Then uncover, mash it all up, and continue to cook. Stir every so often to ensure it doesn't stick.
Finally, after it's deepened in color and reduced to your liking, use an immersion blender to blend it all up!
I find an immersion blender easiest, because I don't have to transfer the apple mixture and I'm only getting one container dirty. However, you can definitely use a heat-safe blender to blend it up, too!
Depending on how fresh your apples are, the spread should keep for a few weeks in the fridge.
Do I have to peel apples for apple butter?
Nope! You always have the option to peel the apples, but I don't bother. It all gets blended up in the end anyway!
And after all, much of the nutrition in an apple is in its peel. Might as well go for max micronutrients!
How to use apple butter
- Spread on toast, pancakes, waffles
- Spread on quick breads, like pumpkin banana bread or zucchini banana bread
- Stir into oatmeal, yogurt, porridge, and n'oatmeal
- Add to a charcuterie board (I'm a sucker for savory + sweet!)
- Eat by the spoonful (so dang good!)
Equipment for this recipe
You won't need much for this stovetop project!
Just a good pot, a knife, an apple slicer to make life easier, and mason jars to store it in.
FAQs
Yes, you should be able to use this recipe when canning. Follow the canning instructions on Ball Mason Jar's website!
Even without canning, this recipe will keep for quite a while in the fridge. I've kept a jar for up to 4 weeks.
More cozy autumn recipes
Love the simplicity of this stovetop apple butter? Give my Stovetop Pumpkin Butter or SunButter Pumpkin Butter a try!
Or, for a fruitier spread, check out Strawberry Rhubarb Chia Seed Jam.
If you have more apples to use, definitely try gluten free Apple Pecan Streusel Muffins or Gluten Free Apple Walnut Bundt Cake - both big winners in our house!
Print📖 Recipe
Stovetop Apple Butter
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: ~ 1 quart
- Category: Spread
- Method: stovetop
Description
Homemade apple butter is super simple - and with no added sugar! It makes a wonderful, simple gift during the holidays. Use a blend of sweet (such as honeycrisp or smitten) and tart (such as granny Smith) apples for a balanced butter.
Ingredients
- 3 pounds apples (about 12 medium)
- 1 tablespoon ground cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1 tablespoon lemon juice
- ⅓ cup water
Instructions
- Core, peel, and chop the apples. Add the apples, cinnamon, ginger, cloves, lemon juice, and water to a large pot and stir to evenly distribute the spices. Cover and cook on medium heat for 30 minutes.
- Using a wooden spoon or potato masher, mash the apples as much as possible. Remove the lid and continue cooking for an additional hour, stirring every 15 minutes. If, after an hour, the apple butter isn't as thick as you'd like, continue cooking for 15 minutes at a time, stirring every 5 minutes to prevent the apples from sticking and burning on the bottom.
- Puree the apple butter using an immersion blender, high-powered blender, or food processor.
- When cool, pour the apple butter into jars and refrigerate for up to 2 weeks. Freeze for up to a month.
Notes
Do you need to peel the apples? Nope! I don't bother. It all gets blended up anyway - and most of the nutrition in an apple is in its peel!
Hildy says
What size jars do you recommend? How many jars are needed?
Chelsea Joy says
Hi Hildy! Sorry for taking so long to respond to your comment - been a bit overwhelmed! The recipe yield states that it makes approximately 1 quart, depending on how much you cook down the apple butter. So you'll either need a quart jar or 2 pint jars.
Jeannette says
Thank you very much for this recipe! My brother is diabetic, so making something sugar free (and that tastes good) is sometimes challenging!
I hope you have more sugar free recipes! If not, I’m sure *I* will enjoy them! 😊
Kara DeMeio says
Most recipes call for apple cider vinegar, can this be used as well or in place of lemon juice? For my grandmother. She cannot have added sugars but I wanted it to be like the brands she's had. Got her homemade once but was too sweet, so wanted to try making it myself. Made applesauce before so this is an easy recipe, regardless. Can items be halves also? Thanks !
Chelsea says
Yes, you could likely use apple cider vinegar in place of lemon juice, since they're both an acid.