Old-fashioned Apple Butter Recipe for Canning

What is Apple Butter?

Have you ever tried making apple butter? If this is your first time, apple butter is a delicious, spreadable apple purée that’s cooked down slowly until thick and caramelized. It’s one of those classic fall flavors where apples and warm cinnamon come together in the best way.

This old-fashioned apple butter canning recipe is wonderful on waffles, pancakes, oatmeal, scones, English muffins, or even served alongside pork chops. Apple butter is much thicker than applesauce and has a smooth, silky consistency with no chunks of apple left behind.

Hubs makes the best apple butter and has become a bit famous for it. Every fall he starts getting phone calls asking if it’s ready yet. He often gives it away on its own, or I’ll pair a jar with a loaf of fresh bread or a package of premade waffles for an easy homemade gift.

What Kind of Apples Should I Use for Apple Butter?

Hubs has made this recipe with many types of apples. His favorites are crab apples or Gala apples, but any juicy, fresh apple will work well. You can use apples from your own yard, pick up a mix from the farmers’ market, or gather crab apples when they’re in season.

I wouldn’t be surprised if a neighbor is happy to share apples during apple season, especially when there are more than they can use. Apple butter is a great way to preserve them.

Apple Butter Ingredients

• 5 pounds of apples
  • You can use a variety of apples. Crab apples or small apples work especially well.
• 2 cups of sugar
  • The amount of sugar depends on how sweet the apples are and on personal preference. Use more or less as you like. If using crab apples, add an extra 1/2 cup of sugar.
• Optional spices
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice

How to Can Old-fashioned Apple Butter

Step 1 – Sterilizing Jars for Canning Apple Butter

To sterilize jars using boiling water, place your clean jars, lids, and rings into a large stockpot. Cover everything with water, making sure all pieces are fully submerged. Bring the water to a rolling boil and boil for at least ten minutes.

It’s very important to sterilize your jars when using a hot-pack canning method. Keep the jars hot until the apple butter is ready to be added.

We prefer to can apple butter in half-pint jars. If you have a larger family, pint jars can also be used.

Step 2 – Prepare the Apples for Apple Butter

Begin by washing the apples really well and removing any stems. If the apples are small, you can cook them whole. For larger apples, cut them into quarters first. You don’t need to core or peel the apples, as the pectin in the peels helps thicken the apple butter.

Place the clean apples into a large pot and barely cover them with water. Simmer over medium-low heat, stirring often so the apples don’t stick. Cook until the apples are soft and mushy, about half an hour.

Screen the Apples for Apple Butter

Screening the apples removes the skins, seeds, and any tough bits from the cooked apples. This step gives you a smooth, clean apple pulp, which is what creates that thick, silky texture apple butter is known for.

To do this, place a large colander over a large bowl and line it with cheesecloth.

Carefully transfer the hot apples to the large colander and squeeze the pulp and juice through the cheesecloth. This step removes the apple skins, cores, and seeds from the pulp. Once the apples are fully screened, gather up the cheesecloth and discard the skins.

Step 4 – Cook the Apple Butter

Place the screened apple pulp back into a large saucepan. Add the sugar and stir until it has dissolved, then add the spices if using.

Cook the apple butter over medium-low heat, stirring often to prevent sticking. This slow cooking process allows the apple butter to thicken and caramelize. Cooking the apple butter takes about one hour.

Continue stirring regularly until the apple butter is thick, smooth, and a deep caramel color.

Stir the apple butter recipe regularly to help dissolve the sugar. Cook the apples until thick and caramelized about an hour. 

Step 5 – Place Apple Butter in Canning Jars (Hot Pack Method)

This apple butter recipe is cooked on the stovetop and uses a classic hot-pack method. You can make it without a canner.

Using a wooden spoon, scoop the hot apple butter into each jar. Leave a half-inch space between the apple butter and the top of the jar. After filling the jars, use a clean, damp cloth or paper towel to wipe the rims, making sure they are free of any apple butter.

Place a sterile metal lid on each jar. Holding the hot jar with a towel to protect your hands, screw the ring on and finger-tighten. Wipe the outside of the jar clean and set it aside to cool undisturbed.

As the apple butter cools, you will hear the lids pop as the jars seal. Once completely cool, press the center of each lid to check the seal. If the lid moves, the jar did not seal properly. Store any unsealed jars in the refrigerator and use within one month.

If you prefer to water bath can your apple butter, place the filled jars with lids on into a boiling water bath canner. Bring the water to a boil and process for 15 minutes. Remove the hot jars using a jar lifter and set them aside to cool undisturbed until they reach room temperature.

Storing and Serving Canned Apple Butter

Canned apple butter will store well in a cool, dark place for up to one year. Once opened, keep the jar in the refrigerator and use within a few weeks.

Apple butter is incredibly versatile and can be enjoyed in many simple ways. Spread it on toast, biscuits, English muffins, or warm pancakes for an easy breakfast. It’s also delicious stirred into oatmeal or served alongside ham or pork chops for a classic sweet-and-savory pairing.

If you love preserving seasonal recipes like this old-fashioned apple butter, be sure to save it for later. This is one of those canning recipes you’ll want to come back to every fall when apples are at their best.

Other Canning Recipes to Try