Stovetop Cinnamon Apple Butter

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple and doesn’t require any fancy equipment. The apples simmer slowly on the stovetop, filling my kitchen with the most incredible aroma. I also like that I can adjust the sweetness and spice to my taste, making it more versatile than store-bought versions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 1/2 lb apples, roughly 8 cups
2 Tb lemon juice
2/3 C light brown sugar
2 tsp cinnamon
1/2 C apple juice or apple cider
2 tsp vanilla extract, optional

Directions

1. I peel, core, and chop the apples into chunks.
2. I place the apples in a large pot with lemon juice, brown sugar, cinnamon, and apple juice (or cider).
3. I bring the mixture to a boil, then reduce the heat to low and cover. I let it simmer for about 45 minutes, stirring occasionally, until the apples are very soft.
4. I use an immersion blender to puree the mixture until smooth. (If I want it extra silky, I pass it through a fine mesh strainer.)
5. I return the mixture to the pot and continue simmering uncovered on low for 30–45 minutes, stirring often, until thickened to a spreadable consistency.
6. I stir in vanilla extract at the end if I’m using it.
7. I let it cool before transferring to jars.

Servings and Timing

This recipe makes about 3–4 cups of apple butter. It usually takes me 20 minutes to prepare and 1.5–2 hours to cook down on the stovetop.

Variations

Sometimes I add a pinch of nutmeg, allspice, or cloves for extra spice. I also like to swap half the brown sugar with maple syrup for a different sweetness. For a chunkier texture, I mash the apples instead of pureeing them completely.

Storage/Reheating

I store the apple butter in airtight jars in the refrigerator for up to 2 weeks. For longer storage, I freeze it in small containers for up to 3 months. To reheat, I warm it gently on the stove or in the microwave.

FAQs

Do I need to peel the apples?

I usually peel them for a smooth butter, but leaving the skins on adds extra fiber and color.

Can I use any type of apple?

Yes, but I like a mix of sweet and tart apples for the best flavor.

How do I know when the apple butter is done?

It’s ready when it’s thick enough to mound on a spoon and no liquid pools around the edges.

Can I make this in a slow cooker instead?

Yes, I cook it on low for 8–10 hours, then puree and reduce if needed.

Can I reduce the sugar?

Yes, I often cut the sugar in half if my apples are very sweet.

How long does homemade apple butter last?

Up to 2 weeks in the fridge or 3 months in the freezer.

Can I can this recipe for long-term storage?

Yes, if I use proper water bath canning methods, I can store it for up to a year.

Can I use apple juice instead of cider?

Yes, both work well, though cider gives a richer flavor.

What can I use apple butter for?

I spread it on toast, stir it into oatmeal, swirl it into yogurt, or even use it as a glaze for meats.

Can I make it thicker?

Yes, I just cook it uncovered for longer, stirring frequently, until it reaches my desired consistency.

Conclusion

I love making this Stovetop Cinnamon Apple Butter because it’s comforting, versatile, and so much better than store-bought. It’s a recipe that fills my home with cozy fall aromas and gives me a spread I can enjoy in countless ways. Every jar feels like a little taste of autumn that I can savor anytime.

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