Breakfast · Vegan · Vegetarian · Dairy-free · Make ahead · Fall

Stovetop Apple Butter

Name: Stovetop Apple Butter
Prep time: 20 min
Cook time: 150 min
Total time: 205 min
Yield: 32 tablespoon portions
Ingredients: 6 large apples, such as Gala, Honeycrisp or Ambrosia; 6 tbsp water; ⅓ cup raw turbinado sugar; ½ cup light brown sugar, measured loosely without packing; 1 tsp ground cinnamon; ⅛ tsp ground allspice; ⅛ tsp ground nutmeg

Apples cook down with brown sugar, cinnamon and a little allspice and nutmeg into a smooth fruit spread. Spoon it onto toast or stir a little into oatmeal.

Recipe by Tasty Recipes

Published 2026-09-14

3 hr 25 minMakes 32 tablespoon portions

Timing breakdown · 5 timed stages

Allow about 3 hours 25 minutes: 20 minutes preparation, 2½ hours cooking, 5 minutes careful blending and 30 minutes initial cooling. Juicier apples or a narrower pot need longer. Refrigeration time to chill fully is additional.

Preparation: 20 min
Cooking: 150 min

Cooking Step 2: 30 minutes
Preparation / waiting Step 3: 5 minutes
Cooking Step 4: 2 hours
Preparation / waiting Step 5: 30 minutes
Chilling Step 5: 2 hours

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Thick copper-brown apple butter in an open glass jar with a spoonful beside it and whole apples in the background

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How to make Stovetop Apple Butter

01
Wash, peel and core the apples, then chop them finely. Put them in the heavy pot with the water, both sugars and all three spices. Stir together.
02
Set over medium-low heat with the lid partly open. Cook for about 30 minutes, stirring several times, until the apple pieces crush easily. Lower the heat if the bottom starts catching.
03
Take the pot off the heat and let vigorous bubbling stop. Keep the immersion-blender head submerged and blend in short bursts until smooth. Stop the motor before lifting it. Allow about 5 minutes.
04
Return to low heat without the lid. Cook for about 2 hours, stirring frequently across the bottom and corners, more often as it thickens. The finished spread should be deeply browned, and a spatula trail should remain briefly visible. A small spoonful on a plate should not release a watery ring.
05
Move into clean shallow containers. Allow about 30 minutes initial cooling, then refrigerate promptly once steaming stops, within 2 hours of cooking. Leave loosely covered until cold, then seal. The approximate yield is 2 cups, or thirty-two 1-tablespoon portions; apple size and reduction affect the final amount.

Recipe questions

Does apple butter contain dairy butter?

There is no dairy butter in this recipe. The name describes a smooth, spreadable fruit mixture. Cooking away moisture makes it thicker than ordinary applesauce.

Can I stop cooking when the timer finishes?

Check the texture as well as the time. A wide pot loses moisture faster than a narrow one, and apple varieties contain different amounts of juice. Continue gently if a spoonful still releases liquid. Stir often to protect the thickening bottom layer.

How should I store it?

Keep at 4°C (40°F) or colder and use within 2 to 3 days, or freeze small portions for up to 3 months. Leave expansion space in freezer-safe containers. Thaw in the refrigerator and use promptly. Use a clean spoon each time.

Can I store a sealed jar in the cupboard?

No. These directions make a refrigerator or freezer spread and do not include a tested shelf-stable canning process. A jar lid closing as the contents cool does not change the storage instructions.

How much should I serve?

The serving control uses tablespoon portions, not full bowls. Try a small spoonful on our maple pecan scones, alongside pumpkin pancakes, or stirred into plain oatmeal. Those serving foods are separate from the ingredient list.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Gina Homolka at Skinnytaste, with separate preparation, blending and cooling allowances and a shorter refrigerated storage window. Use the thickness cues alongside the timer.

Adapted from Gina Homolka at Skinnytaste.

Additional guidance: My Baking Addiction: stovetop apple butter technique and freezer storage · Health Canada: cooling and storing cooked food