Mom’s Apple Butter

The Easiest Apple Butter

Apple butter is a staple in my mom’s kitchen, even though the closest thing we get to apple picking in Hawaii is pineapple picking, and my ancestors got enough of that done to cover all the future generations. But now that I live in New England, apple picking is always on my must-do list for fall. So I get to combine this family recipe with a new tradition, all resulting in a tasty spread that’s made with love.

My favorite thing about this apple butter is that it’s really, really simple. Simmer the apples in juice for an hour, add a few flavors, and voila! Autumnal happiness for your breakfast bread.

The Easiest Apple Butter


4 large apples, peeled, cored, and quartered  (red delicious works well)
1/2 cup apple juice
3 tablespoons brown sugar (heaping)
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg


1. In stock pot, combine apples and juice and bring to a boil. Cover and cook over low heat 45-60 minutes. Mash with potato masher or pulse until you reach the desired texture in a food processor.

2. Stir in sugar, cinnamon, nutmeg, and raisins (optional). Cook uncovered 5-10 minutes, stirring often.

3. Enjoy on biscuits, toast, or if you’re a sneak like me, all by itself.

The Easiest Apple Butter

This recipe freezes well, so my mom usually triples or quadruples the recipe.

What’s on your autumn must-do list?

P.S. These biscuits are as tasty as they look! Find the super easy recipe at Pretty and Delectable.


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  1. I love apple butter, so I’ll be making it this fall as well. My favorite way to eat it (not that I can anymore) is on top cottage cheese on top of a slice of San Francisco Sourdough. May sound strange, but it’s just how I grew up eating it.

    • That doesn’t sound strange, it sounds awesome!!! I’m going to try it this weekend. My mouth is watering just thinking about the decadence.

  2. Yummmmm! Yours looks luscious!

    • The stamp of approval! Thanks, Mom. The only change I made was using the food processor because I don’t have a masher. It’s on the list.

  3. Oh goodness me yum! Can’t wait until my parents’ apples are ready for pickin’

  4. Yummy! I think this would be delicious on top of a scoop of vanilla ice cream. 😀 And thank you so much for featuring the biscuit recipe! 🙂

    • Wow, I never would’ve thought of that but you’re so right! With a bit of graham cracker broken up too, it would be like apple pie a la mode!

  5. Hi Joy! Just found your blog through Tan’s blog and I’m so happy I followed your link through. Looking forward to wandering around here for a while and checking out what I’ve missed! Love this recipe and can’t wait to try it.

    • Welcome, Rach! I’m so glad that you found the blog – and isn’t Tan’s blog the best? I’m particularly smitten with her videos and her cat, Lucy. Heading over to spend some time at your blog now. Thank you for saying hello!

  6. Mom’s apple butter is the best! If we made some, Jolie would totally eat all of it, LOL.

  7. Thank you! I’ve finally found an easy apple butter recipe. I love apple butter on pancakes in place of butter and syrup, it’s amazing. This is my first time on your blog and I’ll definitely be back.
    Blessings, Brittany

  8. Thank you so much for the wonderful recipe!! I do have a quick question…
    I just made a batch. It seems a little runny, what would I add to make it thicker?

    • Hi Annmarie – and welcome! Rather than adding something, I’d suggest letting it simmer for a few more minutes on the stove. That should help the juice to evaporate. You could also strain it and add a bit of the juice back in afterward until you get to your desired consistency. I haven’t run into this problem yet – I wonder if it has to do with altitude? Type of apple? I’ll have to experiment!

  9. Do you think I could pull this off in the crockpot? I just got a bunch of free apples and I’m trying to find yummy things to do with them.

    • Hi Amy! I haven’t tried doing it in the crockpot, but I’m betting it would work just fine. I’d start by doing it on low and checking it after an hour and a half to two hours. Press on the apples with a fork — if they mash easily, they’re ready. Let us know how it goes!

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