Heavenly 4-Ingredient Apple Butter Recipe You’ll Crave

I can still smell the cinnamon and cloves wafting through my grandmother’s Ohio kitchen every fall—those were apple butter days. She’d pull me onto her step stool, hand me a wooden spoon, and let me stir the bubbling pot of apples as they slowly melted into that rich, caramel-colored spread. “Patience, Carla,” she’d say while adjusting the flame, “good things take time.” And oh, was she right. That heavenly spiced aroma clinging to my clothes? Pure nostalgia in a jar. Now, every time I make her apple butter, I’m right back in that cozy kitchen, flour dusting my apron, laughing as apple peels piled up on the counter like autumn confetti.

This isn’t just any apple butter—it’s my grandma’s low-sugar, heavily spiced version that’s *made* for canning. Whether you simmer it on the stovetop or let your slow cooker do the work (my busy-day lifesaver), the result is the same: velvety, warmly spiced perfection. No fancy techniques here—just honest ingredients transforming into something magical. And trust me, slathering this on a biscuit? It’s like hugging your tastebuds.

Why You’ll Love This Apple Butter

This isn’t your average jarred apple butter—it’s pure comfort with smart twists that’ll make you reach for seconds (and thirds!). Here’s why you’ll adore it:

• Low-sugar but never lacking flavor: Just a touch of maple syrup lets the apples shine, perfect if you’re watching sugar intake or pairing it with keto meal plans. My grandma called it “whisper-sweet,” and she was spot-on.
• Spiced like a cozy autumn day: Cinnamon, cloves, and nutmeg make this taste like fall in a spoon—warming but not overwhelming. (Pssst… add extra allspice if you’re feeling adventurous!)
• Fuss-free preserving: Whether you’re canning for pantry staples or just stashing a jar in the fridge, it keeps beautifully. Water-bath canning? Easy as pie.
• Set-it-and-forget-it magic: The slow cooker option means you can let it bubble away while tackling meal delivery prep or even whipping up sous-vide mains—no babysitting needed!

Honestly? Once you taste this spiced apple butter on warm biscuits, there’s no going back to store-bought.

Apple Butter Ingredients

Here’s everything you’ll need to make apple butter just like my grandma did—simple, wholesome ingredients that create something truly special. I’ve tweaked her original recipe over the years (don’t tell her!), but the soul of it remains the same. And hey, if you’re juggling meal deliveries or weight loss programs, I’ve included easy swaps to lighten it up without losing that decadent flavor.

• 4 lbs apples, peeled and chopped (I use a mix of Honeycrisp for sweetness and Granny Smith for tang—trust me, this balance is key!)
• 1/2 cup water (just enough to get things bubbling without drowning the apples)
• 1/4 cup pure maple syrup (grandma would’ve used brown sugar, but I love the deep, caramel notes syrup adds)
• The spice squad:
  • 1 tbsp cinnamon (the backbone of flavor!)
  • 1 tsp ground cloves (for that warm, nostalgic kick)
  • 1 tsp allspice (my secret weapon—it rounds out all the flavors)
  • 1/2 tsp nutmeg (just a whisper, like grandma used to say)

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Quick tip for sugar-conscious folks: You can reduce the maple syrup to 2 tbsp or substitute with monk fruit sweetener if you’re pairing this with keto meal plans. The apples’ natural sweetness still shines through!

How to Make Apple Butter

Alright, let’s get to the fun part—turning those glorious apples into silky, spiced perfection! Whether you choose the stovetop for a quicker batch or the slow cooker for a lazy-day approach, the magic happens in just a few simple steps. Follow along, and soon your kitchen will smell like a cinnamon-scented hug.

1. Combine your apples and water in a large heavy-bottomed pot or slow cooker. Don’t skip the water—it keeps things from sticking early on. If you’re using a pot, keep the heat low and steady; we’re coaxing out flavors, not rushing them.
2. Let the apples soften for about 2 hours, stirring occasionally (more if stovetop, less if slow cooker). You’ll know they’re ready when they collapse at the touch of a fork—like autumn leaves underfoot.
3. Blend ’em smooth with an immersion blender or food processor. Grandma used a food mill, but I’m all for shortcuts that spare my wrists. Want ultra-smooth texture? Pass it through a sieve—worth the effort for that velvety finish.
4. Stir in the maple syrup and spices, then let it simmer uncovered for another hour until it thickens. Here’s the test: Drag a spoon through it. If the path holds for a second before filling in, you’re golden.
5. Time to jar it up! Pour your homemade apple butter preserve into sterilized jars, leaving ¼-inch headspace. Process in a water bath for 10 minutes (more on that below). Done! Now resist eating it straight from the jar—I dare you.

Prepping the Apples

First things first: grab your peeler and channel your inner autumn warrior. I like to tackle peeling in batches—pile up the naked apples while watching my favorite show (multi-tasking at its finest!). For chopping, aim for rough 1-inch chunks—no need for perfection here; they’ll melt down anyway. Pro tip: If you’re all about efficiency (or have a sous-vide precision cooker!), you can cook peeled, halved apples sous-vide at 185°F for 2 hours before blending. They’ll soften evenly with zero stirring—ideal for busy days when you’re juggling meal planning.

Slow Cooker vs. Stovetop

The great debate! Here’s the scoop: The stovetop method is faster (about 3 hours total) but needs occasional stirring to prevent scorching—perfect if you’re home puttering around. The slow cooker? Set it on low for 6-8 hours and forget it (hello, hands-off bliss!). No stirring needed, but it takes longer because slow cookers work their magic gently. One catch: Slow cooker apple butter might need an extra 30-60 minutes uncovered at the end to thicken up. Either way, you win—just pick what fits your day!

Canning Your Apple Butter Safely

Let’s talk jars, because nothing beats the satisfaction of seeing rows of golden apple butter lined up in your pantry! But here’s the thing—canning scares some folks, and I get it. My first attempt? Let’s just say I learned the hard way that sterilization isn’t optional. Now I follow my grandma’s no-nonsense routine, and it’s foolproof. Whether you’re new to water bath apple butter or a seasoned preserver, these steps will keep your batches safe and shelf-stable for up to a year (though mine never last that long!).

Step 1: Sterilize like a pro
Wash jars and lids in hot soapy water, then submerge them in a pot of boiling water for 10 minutes. Keep them hot until filling—this kills any sneaky bacteria. Pro tip from my canning fails: Always use new lids; reused ones might not seal properly.

Step 2: Fill with care
Pour your still-hot apple butter into jars, leaving ¼-inch headspace (that’s about the width of your pinky nail). Wipe the rims with a clean, damp cloth—any residue can ruin the seal. Screw on lids fingertip-tight; cranking them down too hard can prevent sealing.

Step 3: Process with confidence
Lower filled jars into a boiling water bath, ensuring they’re covered by at least 1 inch of water. Set your timer for 10 minutes (adjust for altitude if needed—check USDA guidelines). That bubbling soak creates a vacuum seal while killing any lingering microbes. When time’s up, turn off the heat and let jars sit for 5 minutes before removing—this prevents siphoning (a fancy word for liquid leaking out).

SAVE IT

Listen for the magical *pop* as jars cool—music to any home canner’s ears! Any lids that don’t seal? No sweat—just refrigerate and enjoy within a month. Now stand back and admire your handiwork: homemade apple butter that’s pantry-ready and packed with love (and spices!).

Tips for Perfect Apple Butter

After years of trial and (sometimes hilarious) error, I’ve picked up a few tricks to make sure every batch of apple butter tastes like it came straight from Grandma’s kitchen. Listen close—these little nuggets of wisdom will save you from common pitfalls!

Spice it just right: That spice blend is flexible—start with half the cloves if you’re unsure (they’re potent!). Grandma used to say, “Taste as you go, and let the apples whisper what they need.” Sage advice. If you accidentally over-spice? A squeeze of lemon juice balances things beautifully.

Texture troubles? Too thin? Simmer longer uncovered, stirring frequently. Too thick? Stir in a tablespoon of apple juice or water at a time until it loosens up. And here’s Grandma’s golden rule: “The spoon test never lies.” Drag a spoon through the pot—if the trail fills in slowly, it’s ready to jar.

Apple choices matter: Mix tart and sweet varieties for depth—my go-to is 3:1 Honeycrisp to Granny Smith. All sweet apples? Your butter might lack brightness. All tart? You’ll crave more sweetness.

Apple Butter FAQ

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Nutritional Information

Before we dive in, a quick heads-up: nutrition can vary slightly based on your specific apples or brands of maple syrup—but here’s the general scoop per tablespoon of this spiced apple butter. Perfect if you’re keeping an eye on things like gluten-free meal plans or counting calories!

• Calories: About 25 (a guilt-free dollop!)
• Sugar: 4g (mostly from the apples’ natural sweetness)
• Added sugar: Just 1g from the maple syrup—skimp or swap if needed

No gluten, no fuss, just cozy spice goodness. Grandma would’ve loved how light yet flavorful this turned out—especially paired with her infamous buckwheat pancakes!

Serving Suggestions

Oh, where do I begin? This apple butter is like a cozy autumn sweater for your breakfast—it just makes everything better. Slather it thick on warm toast (bonus points if it’s cinnamon swirl!), swirl it into morning oatmeal, or dollop it over yogurt with granola for crunch. Feeling fancy? Pair it with gluten-free meal delivery pancakes—pure heaven! My guilty pleasure? Straight off the spoon while standing in front of the fridge. Don’t judge—you’ll do it too.

Spiced Apple Butter

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A simple stovetop or slow-cooker apple butter recipe with low sugar and warm spices, perfect for canning.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 3 hours
• Total Time: 3 hours 20 min
• Yield: 4 pints 1x
• Category: Preserves
• Method: Stovetop or Slow Cooker
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 4 lbs apples, peeled and chopped
• 1/2 cup water
• 1/4 cup maple syrup
• 1 tbsp cinnamon
• 1 tsp ground cloves
• 1 tsp allspice
• 1/2 tsp nutmeg

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Instructions

1. Combine apples and water in a large pot or slow cooker.
2. Cook on low heat until apples soften, about 2 hours.
3. Blend apples until smooth.
4. Add maple syrup and spices, then simmer for another hour until thickened.
5. Pour into sterilized jars and process in a water bath for 10 minutes.

Notes

• Use a mix of sweet and tart apples for balanced flavor.
• Adjust spices to taste.
• Store in the fridge if not canning.

Nutrition

• Serving Size: 1 tbsp
• Calories: 25
• Sugar: 4g
• Sodium: 0mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 0g
• Cholesterol: 0mg