Amish Apple Butter: A Delicious Homemade Recipe

Amish Apple Butter: the taste of autumn, bottled and ready to spread! Imagine waking up on a crisp fall morning, the air filled with the scent of cinnamon and apples simmering slowly on the stove. That’s the magic of homemade apple butter, and this recipe brings that experience right to your kitchen. But this isn’t just any apple butter; it’s Amish Apple Butter, a time-honored tradition passed down through generations.

Apple butter, in general, has a rich history, dating back to colonial America where resourceful families sought ways to preserve the bounty of their apple harvests. The Amish community, known for their dedication to simple living and traditional methods, perfected the art of slow-cooking apples into a smooth, intensely flavored spread. Their version often involves a communal effort, with families gathering to peel, core, and stir large batches over open fires, creating a truly special and shared experience.

What makes this dish so beloved? It’s the perfect blend of sweet and spice, a comforting warmth that lingers on your palate. The slow cooking process intensifies the natural sweetness of the apples, creating a velvety smooth texture that’s irresistible on toast, biscuits, or even as a glaze for meats. Plus, it’s incredibly versatile and easy to make at home, allowing you to enjoy a taste of tradition any time of year. Get ready to experience the heartwarming flavors of fall with this authentic Amish Apple Butter recipe!

Ingredients:

• 12 cups peeled, cored, and chopped apples (about 6 pounds – I like a mix of sweet and tart varieties like Honeycrisp, Gala, and Granny Smith)
• 3 cups granulated sugar (adjust to taste depending on the sweetness of your apples)
• 1 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup apple cider vinegar

Preparing the Apples:

Okay, let’s get started! First things first, we need to prep those apples. This is probably the most time-consuming part, but trust me, it’s worth it. The better you chop the apples, the smoother your apple butter will be.

1. Wash and Peel: Thoroughly wash all of your apples. Then, using a vegetable peeler, peel the skin off each apple. Don’t worry about getting every single speck of skin off, but try to remove as much as possible.
2. Core and Chop: After peeling, cut each apple in half and remove the core. You can use an apple corer if you have one, or simply use a knife to cut around the core. Once the core is removed, chop the apples into roughly 1-inch pieces. The size doesn’t have to be exact, but try to keep them relatively uniform so they cook evenly.
3. Measure and Set Aside: Once all the apples are chopped, measure out 12 cups. It’s okay if you have a little more or a little less, but try to get as close as possible. Set the chopped apples aside in a large bowl.

Combining the Ingredients:

Now that our apples are prepped, it’s time to combine all the ingredients in our cooking vessel. I prefer using a large, heavy-bottomed pot or Dutch oven, as it helps to distribute the heat evenly and prevent scorching. A slow cooker is also a great option, and I’ll provide instructions for that method as well.

1. Add Apples to Pot: Transfer the 12 cups of chopped apples to your large pot or Dutch oven.
2. Add Sugars: Pour in the 3 cups of granulated sugar and the 1 cup of packed light brown sugar. The brown sugar adds a lovely depth of flavor and a hint of molasses.
3. Add Spices: Sprinkle in the 2 teaspoons of ground cinnamon, 1 teaspoon of ground cloves, 1/2 teaspoon of ground allspice, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. These spices are what give apple butter its signature warm and comforting flavor. Don’t be afraid to adjust the amounts to your liking! If you’re a big fan of cinnamon, add a little extra.
4. Add Vinegar: Finally, pour in the 1 cup of apple cider vinegar. The vinegar might seem like an odd ingredient, but it’s essential for balancing the sweetness and preventing the apple butter from becoming overly sugary. It also helps to preserve the apple butter.
5. Stir Well: Using a large spoon or spatula, stir all the ingredients together until they are well combined. Make sure the sugar and spices are evenly distributed throughout the apples.

Cooking on the Stovetop:

If you’re using the stovetop method, be prepared for a longer cooking time, but the results are absolutely worth it. You’ll need to stir the apple butter frequently to prevent it from sticking and scorching.

1. Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
2. Reduce Heat and Simmer: Once the mixture is boiling, reduce the heat to low and simmer, uncovered, for 2-3 hours, or until the apples are very soft and the mixture has thickened considerably. Stir frequently, especially as the mixture thickens, to prevent sticking and scorching. This is crucial! I usually stir every 15-20 minutes at first, and then more frequently as it gets thicker.
3. Check for Doneness: The apple butter is done when it has reached a thick, spreadable consistency and the apples have completely broken down. You should be able to draw a line through the mixture with a spoon, and the line should hold for a few seconds before slowly filling back in.

Cooking in a Slow Cooker:

The slow cooker method is a more hands-off approach, perfect for when you want to set it and forget it (almost!). You’ll still need to stir occasionally, but not as frequently as with the stovetop method.

1. Transfer to Slow Cooker: Pour the apple mixture into your slow cooker.
2. Cook on Low: Cover the slow cooker and cook on low for 8-10 hours, or until the apples are very soft and the mixture has thickened.
3. Stir Occasionally: Stir the apple butter every 2-3 hours to prevent sticking.
4. Check for Doneness: The apple butter is done when it has reached a thick, spreadable consistency and the apples have completely broken down. Just like with the stovetop method, you should be able to draw a line through the mixture with a spoon, and the line should hold for a few seconds before slowly filling back in.

Pureeing the Apple Butter:

Once the apples are cooked and the mixture has thickened, it’s time to puree the apple butter to create a smooth and creamy texture. You have a few options for this step:

1. Immersion Blender: This is my preferred method, as it’s the easiest and least messy. Simply insert an immersion blender into the pot or slow cooker and blend until the apple butter is smooth. Be careful not to splash the hot mixture!
2. Regular Blender: If you don’t have an immersion blender, you can use a regular blender. However, you’ll need to work in batches, as the hot apple butter can create pressure in the blender. Carefully transfer a portion of the apple butter to the blender, leaving some room at the top. Cover the lid with a towel to prevent splattering, and blend until smooth. Repeat with the remaining apple butter.
3. Food Processor: A food processor can also be used, but it may not result in as smooth of a texture as a blender. Work in batches, and process until smooth.

Canning (Optional):

If you want to preserve your apple butter for longer storage, you can can it using proper canning techniques. This will allow you to enjoy your homemade apple butter for months to come.

1. Prepare Jars and Lids: Wash your canning jars, lids, and bands in hot, soapy water. Rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot until ready to use. Heat the lids in a separate saucepan of simmering water.
2. Fill Jars: Ladle the hot apple butter into the hot, sterilized jars, leaving 1/4 inch of headspace. Remove any air bubbles by running a non-metallic spatula around the inside of the jar. Wipe the rims of the jars clean with a damp cloth.
3. Place Lids and Bands: Place the lids on the jars and screw on the bands until fingertip tight.
4. Process in a Water Bath Canner: Place the jars in a water bath canner filled with enough boiling water to cover the jars by at least 1 inch. Bring the water back to a boil and process for 10 minutes for half-pint jars and 15 minutes for pint jars. Adjust processing time for altitude.
5. Cool and Check Seals: Turn off the heat and let the jars sit in the canner for 5 minutes before removing them. Place the jars on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed properly. If the lid flexes, it’s not sealed and should be refrigerated and used within a few weeks.

Storing and Serving:

If you’re not canning your apple butter, you can store it in an airtight container in the refrigerator for up to 2 weeks. Canned apple butter can be stored in a cool, dark place for up to a year.

Apple butter is delicious spread on toast, biscuits, muffins, or pancakes. It’s also a great addition to yogurt, oatmeal, or even as a glaze for pork or chicken. Get creative and enjoy!

Tips and Variations:

• Apple Variety:

  

  Conclusion:

  This isn’t just apple butter; it’s a jar full of autumn memories waiting to happen. The rich, spiced aroma that fills your kitchen as it simmers is worth the effort alone, but the taste? Oh, the taste! It’s a symphony of sweet apples, warm cinnamon, and a hint of clove that will have you reaching for a spoon straight from the jar. Trust me, this Amish Apple Butter recipe is a must-try, not just because it’s incredibly delicious, but because it’s a taste of tradition, a connection to simpler times, and a truly rewarding experience from start to finish.

  But the best part about this recipe is its versatility! While it’s absolutely divine spread on warm toast or biscuits (my personal favorite!), don’t limit yourself. Imagine a dollop of this creamy goodness swirled into your morning oatmeal, adding a touch of fall flavor to your day. Or, how about using it as a glaze for roasted pork or chicken? The sweet and savory combination is simply irresistible.

  For a truly decadent treat, try layering it in a parfait with granola and Greek yogurt. The possibilities are endless! And if you’re feeling adventurous, consider these variations:

  Serving Suggestions and Variations:

  * Spiced Pecan Apple Butter: Add a cup of chopped pecans during the last hour of cooking for a nutty crunch.
  * Bourbon Apple Butter: Stir in a tablespoon or two of your favorite bourbon after removing the apple butter from the heat for a boozy kick.
  * Cranberry Apple Butter: Add a cup of fresh or frozen cranberries during the last two hours of cooking for a tart and festive twist.
  * Gift-Giving Goodness: This apple butter makes a wonderful homemade gift! Package it in pretty jars with a ribbon and a handwritten tag. Your friends and family will be thrilled.

  I know making apple butter might seem a little intimidating at first, especially if you’ve never done it before. But I promise you, it’s much easier than you think. Just follow the steps carefully, and you’ll be rewarded with a batch of the most delicious apple butter you’ve ever tasted. And the best part? You’ll have enough to share with friends and family (or keep all to yourself – I won’t judge!).

  So, what are you waiting for? Gather your apples, dust off your slow cooker, and get ready to embark on an apple butter adventure! I’m confident that this Amish Apple Butter will become a new family favorite.

  I’m so excited for you to try this recipe! Once you’ve made your own batch of this incredible apple butter, I’d love to hear about your experience. Did you try any of the variations? What did you serve it with? Share your photos and stories in the comments below! Let’s spread the apple butter love! Happy cooking (and eating)!

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  Amish Apple Butter: A Delicious Homemade Recipe

  Homemade apple butter, slow-cooked or simmered on the stovetop, bursting with warm spices and the natural sweetness of apples. Perfect for spreading on toast, biscuits, or enjoying straight from the jar!

  Prep Time30 minutes

  Cook Time120 minutes

  Total Time150 minutes

  Category: Dessert

  Yield: 6-8 cups

  Save This Recipe

  Ingredients

  • 12 cups peeled, cored, and chopped apples (about 6 pounds – mix of sweet and tart varieties like Honeycrisp, Gala, and Granny Smith)
  • 3 cups granulated sugar (adjust to taste)
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup apple cider vinegar

  Instructions

  1. Wash and peel all of your apples.
  2. Core and chop each apple into roughly 1-inch pieces.
  3. Measure out 12 cups of chopped apples and set aside in a large bowl.
  4. Transfer the 12 cups of chopped apples to your large pot or Dutch oven.
  5. Pour in the 3 cups of granulated sugar and the 1 cup of packed light brown sugar.
  6. Sprinkle in the 2 teaspoons of ground cinnamon, 1 teaspoon of ground cloves, 1/2 teaspoon of ground allspice, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt.
  7. Pour in the 1 cup of apple cider vinegar.
  8. Stir all the ingredients together until they are well combined.
  9. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
  10. Once the mixture is boiling, reduce the heat to low and simmer, uncovered, for 2-3 hours, or until the apples are very soft and the mixture has thickened considerably. Stir frequently, especially as the mixture thickens, to prevent sticking and scorching.
  11. The apple butter is done when it has reached a thick, spreadable consistency and the apples have completely broken down. You should be able to draw a line through the mixture with a spoon, and the line should hold for a few seconds before slowly filling back in.
  12. Pour the apple mixture into your slow cooker.
  13. Cover the slow cooker and cook on low for 8-10 hours, or until the apples are very soft and the mixture has thickened.
  14. Stir the apple butter every 2-3 hours to prevent sticking.
  15. The apple butter is done when it has reached a thick, spreadable consistency and the apples have completely broken down. Just like with the stovetop method, you should be able to draw a line through the mixture with a spoon, and the line should hold for a few seconds before slowly filling back in.
  16. Immersion Blender: Insert an immersion blender into the pot or slow cooker and blend until the apple butter is smooth.
  17. Regular Blender: Carefully transfer a portion of the apple butter to the blender, leaving some room at the top. Cover the lid with a towel to prevent splattering, and blend until smooth. Repeat with the remaining apple butter.
  18. Food Processor: Work in batches, and process until smooth.
  19. Wash your canning jars, lids, and bands in hot, soapy water. Rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot until ready to use. Heat the lids in a separate saucepan of simmering water.
  20. Ladle the hot apple butter into the hot, sterilized jars, leaving 1/4 inch of headspace. Remove any air bubbles by running a non-metallic spatula around the inside of the jar. Wipe the rims of the jars clean with a damp cloth.
  21. Place the lids on the jars and screw on the bands until fingertip tight.
  22. Place the jars in a water bath canner filled with enough boiling water to cover the jars by at least 1 inch. Bring the water back to a boil and process for 10 minutes for half-pint jars and 15 minutes for pint jars. Adjust processing time for altitude.
  23. Turn off the heat and let the jars sit in the canner for 5 minutes before removing them. Place the jars on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed properly. If the lid flexes, it’s not sealed and should be refrigerated and used within a few weeks.

  Notes

  • Apple Variety: A mix of sweet and tart apples provides the best flavor. Honeycrisp, Gala, and Granny Smith are excellent choices.
  • Sugar Adjustment: Adjust the amount of granulated sugar based on the sweetness of your apples.
  • Stirring: Frequent stirring is crucial, especially when cooking on the stovetop, to prevent sticking and scorching.
  • Doneness: The apple butter is done when it reaches a thick, spreadable consistency and a spoon drawn through it leaves a line that holds for a few seconds.
  • Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Canned apple butter can be stored in a cool, dark place for up to a year.
  • Serving Suggestions: Spread on toast, biscuits, muffins, or pancakes. Add to yogurt, oatmeal, or use as a glaze for pork or chicken.