Homemade Apple Butter (No Peeling Required!)
Sweet, warmly spiced, and slow-simmered to perfection. The perfect way to use up those freshly picked fall apples!
Well, hello again! ❤️
It’s been a minute since I’ve shared a recipe here, and whew, life has been LIFE-ING! The last several months have brought a whole lot of changes. Several moves, some unexpected twists and turns, a few difficult goodbyes, and some major decisions about the future of Let’s Be Vegan. After years of creating herbal products, I’ve decided to close that chapter of the business and make more room for the things I love most, like sharing good food, recipes, and all the little things that make life beautiful.
I’m still finding my rhythm, but one thing that hasn’t changed is my love for being in the kitchen. Cooking has always been one of my favorite ways to slow down, get creative, and find a little joy in the everyday. And what better time to get back to sharing than fall?
A Little Apple-Picking Inspiration 🍎
I recently went apple picking at Harvest Moon Farm & Orchard in North Salem, New York, and came home with a beautiful assortment of apples, including Gala, Braeburn, Honeycrisp, Granny Smith, and a few other varieties.Of course, I had to put them to good use!
One of my favorite things about making apple butter is that you don’t need any particular variety of apple. In fact, I think using a mixture makes it even better. Some apples bring sweetness, others add a little tartness, and together they create a wonderfully rich, balanced flavor.
And here’s the best part: you don’t even have to peel them! Leaving the skins on saves time, reduces waste, and adds natural pectin, which helps give the finished apple butter its thick, silky texture.
This recipe takes a little patience, but most of the work happens right on the stove. Your kitchen will smell absolutely amazing while the apples slowly cook down with cinnamon, cloves, vanilla, and brown sugar.
Homemade Apple Butter Recipe
Prep time: 15–20 minutes
Cook time: About 4 hours
Ingredients
8 cups chopped apples, cored, skins on
½–¾ cup brown sugar, packed
½–¾ cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
6 whole cloves
1–1½ cups water, as needed
Instructions
1. Prepare your apples.
Wash and core the apples, then chop them into medium-sized pieces. There’s no need to peel them. The skins will soften during cooking and blend right into the finished apple butter.
2. Combine everything in a pot.
Add the chopped apples, brown sugar, granulated sugar, lemon juice, vanilla extract, cinnamon, whole cloves, and 1 cup of water to a large, heavy-bottomed pot. Stir everything together.
3. Let it simmer.
Bring the mixture to a gentle simmer, then reduce the heat to medium-low or low. Allow the apples to cook slowly for approximately 3–4 hours, stirring occasionally and more frequently as the mixture thickens.
The apples will gradually soften, break down, and develop a beautiful deep golden-brown color. Add a splash of water if needed to prevent sticking.
4. Blend until smooth.
Once the apples are nice and tender, remove the whole cloves and blend until smooth and creamy.
An immersion blender works perfectly for this step and saves you the trouble of transferring everything to a blender. I actually planned to use mine, but couldn’t find it anywhere! 😂 So, I pulled out my Ninja blender instead, and it worked beautifully.
If you’re using a regular blender, allow the apples to cool slightly and blend in small batches, following your blender’s instructions for hot ingredients.
5. Back into the pot!
Return the blended apple mixture to the pot and continue simmering uncovered over low heat for another 20–45 minutes, stirring frequently, until it reaches your desired thickness.
The finished apple butter should be rich, smooth, dark, and thick enough to spread.
6. Cool and enjoy.
Allow the apple butter to cool before transferring it into clean glass jars or airtight containers.
Keep refrigerated.
A Few Tips for the Best Apple Butter
Mix your apples! I used a combination of sweet and tart varieties, and I love the depth of flavor it creates. Gala and Honeycrisp are naturally sweeter, while Granny Smith brings a little tartness.
Adjust your sugar. The amount of sugar you need depends on the apples you’re using. If you’re working with sweeter varieties, start with less. If your apples are more tart, you may want a little more. Taste and adjust as you go!
Leave the skins on. Not only does this save time, but apple skins contain natural pectin, which helps give your apple butter body.
Don’t rush the process. Apple butter gets its beautiful deep color and concentrated flavor from slow cooking. Let the apples take their time.
Keep an eye on the consistency. Your apple butter will thicken slightly as it cools, so don’t worry if it’s a little looser while it’s still hot.
How to Enjoy Homemade Apple Butter
There are so many delicious ways to enjoy it!
Spread it on warm toast, biscuits, or English muffins.
Add a spoonful to oatmeal or overnight oats.
Swirl it into yogurt.
Use it as a topping for pancakes or waffles.
Add it to muffins, cakes, and other fall baked goods.
Or enjoy a little straight from the spoon. No judgment here!
Storage
Store your homemade apple butter in an airtight container in the refrigerator and enjoy within 1–2 weeks. For longer storage, freeze in freezer-safe containers, leaving room for expansion.
This recipe has not been tested for shelf-stable canning, so it should not be stored at room temperature.
A Little More From My Kitchen ❤️
If you’ve been following Let’s Be Vegan for a while, thank you for sticking around through all the changes. I’m excited to get back to sharing recipes, discovering new products, exploring my new surroundings, and bringing you along for all the little adventures in between.
Here’s to new chapters, good food, and finding joy in the simple things.
With love,
Shantelle
Let’s Be Vegan
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