Stovetop Cinnamon Apple Butter
ShareEasy homemade stovetop cinnamon apple butter! A perfect breakfast and dessert spread for Fall!
It has been one crazy and busy start to the school year… Nothing compared to what everyone in Texas or Florida are currently going through. I won’t even begin to compare on that scale. But compared to our usual Septembers… SO busy and so hectic. I feel like we went from having nothing going on and enjoying the lazy days of summer to everything is going on and there’s barely time to breath some days. Thankfully it’s been a great start to the school year… just busy and full of changes… including the fact that now all of my kids are full-time in school! That was a weird change for me. The first day at home I literally had no clue what to do when or even what to have for lunch! I’ve been slowly getting into a nice groove.
Maybe now that the kids are all in school, I’ll actually have time to read. This summer seriously flew by and even though we didn’t have a ton of crazy plans or vacations away from home, I didn’t get much reading in. It’s been seriously slow goings here. Not at all like last summer when I was reading book after book. I’m determined to get back into reading regularly.
I’m seriously obsessed with all things fall but nothing screams fall more to me than apples.
All things apples. All day. Every day. I could seriously live on apples… breakfast, snack, lunch, dinner, dessert… drinks! We can absolutely cover all of those with apple related goodies!
I’ve made apple butter in the slow cooker before, but it was time for an easy stovetop version that’s done even faster… but just as delicious!
You can use this simple stovetop cinnamon apple butter all season long and all day long! It’s a perfect spread on your favorite morning pastries or used in your favorite fall desserts! You could totally enjoy this with a spoon too. It’s just that good.
This is an absolute must make this fall! Grab a batch of your favorite apples and get cooking! You’ll be glad you did!
Stovetop Cinnamon Apple Butter
Ingredients
- 2 1/2 lb apples roughly 8 cups
- 2 Tb lemon juice
- 2/3 C light brown sugar
- 2 tsp cinnamon
- 1/2 C apple juice or apple cider
- 2 tsp vanilla extract optional
Instructions
- Peel, core and slice apples. Add to a 5-6 quart Dutch oven or extra-large saucepan. Toss apples with lemon juice to prevent browning. Sprinkle brown sugar and cinnamon over apples. Toss to coat well. Stir in apple juice (or apple cider) and vanilla.Â
- Cook over medium heat until apples are tender. Use an immersion blender to puree apples. Alternately, transfer batches of apple mixture to a blender to process until smooth.Â
- Reduce heat to low. Cook, stirring occasionally for between 1 1/2 and 2 hours. Apple butter is done when it is thick and jam like. It should hold its shape on a spoon and not slide off immediately. You can also test by creating a straight line through the mixture with a spatula. If the mixture holds its shape and does not immediately close the gap, it is done.Â
- Add to clean storage containers. Cool to room temperature, cover and chill until ready to use.
Notes
Items used in this recipe:
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I love making a big batch of apple (pear or pumpkin too) butter in the fall!
It just screams fall, huh? :)
Looks so delicious! And so easy! A must make for sure!
Thanks, Taylor!
Hi,
How long would this last stored in the fridge without canning?
I’ve stored previous batches for months with good luck. I haven’t been able to test this particular batch for an extended time yet, but I’d be willing to bet you could easily get weeks to months in the fridge sealed properly. Enjoy!
I’ve never made apple butter myself, but my mom loves it, so I’m going to give it a try to surprise her. Thank you for sharing it =)
Enjoy!! :)
how much does this recipe make
As stated in the recipe section, it makes roughly 3 cups. Enjoy! :)
Those jars are absolutely perfect!! Where did you find them? (a link would be helpful)
You can find them on Amazon and many other online retailers. Here’s a direct link for you: Weck canning jars
Can they be water bath canned and put on a shelf instead of the fride?
Absolutely. Keep in mind that this recipe is for a smaller batch of apple butter, so you would want to increase the amounts for a large supply. :)
Such a great recipe takes me back to when I was young and my grandma made apple butter
So glad you enjoyed it!
Awesome! I bought some honey crisp apples and they cooked down to around 2 cups yield, Next time I’ll use 10 cups of apples… also, the apples were ripe and super sweet, so I’ll use less brown sugar. I’m glad for the lemon – it off sets some of the sweetness. I used almond extract instead of the vanilla. The perfect topping for a bowl of plain oat meal… Best apple butter ever!!! Thank you.
So glad you enjoyed it!
“Makes 3”. Is that cups? What? Can this recipe be doubled? Thanks
The recipe states that it makes approximately 3 cups. Recipe info found on Pinterest is not always accurate due to how they pull the info, so be sure to follow all ingredient amounts and directions from my site directly. And yes, the recipe can definitely be doubled or increased as needed. Good luck! :)
Can you do this with other fruits? Which fruits do you suggest will work out as well?
Pears would be another great option!
We were gifted several bags of apples and I am going to try your recipe. Your pictures sold me! I can’t wait to try it! Thanks!!!
Enjoy! :)
I love this recipe! Is this something that can be canned?
Absolutely! I wouldn’t recommend it for a small batch, but if you were to increase the quantities or use my slow cooker cinnamon apple butter recipe, either way would be ideal for canning.
Hi – excited to make some apple butter my tree is so heavy with fruit! Question regarding the difference between this recipe and the slow cook recipe, this one has apple juice and lemon juice, any reason why they are different? I want to make a big batch for gifts.
The simple answer is just because they’re different recipes. You can easily play around with the liquid, spices etc in something like this. So if you switch it up or use what you have on hand, you’re not likely to mess it up. The lemon juice is recommended when you’re using an apple that browns fast when exposed to air. Enjoy!
Hi! Looks like this recipe makes 3 cups (so only 3 of the jars) – is that right? Just seems like a lot of apples so want to make sure that’s right before I double it :)
Apples cook down significantly when heated, especially in the case of applesauce and apple butter. The yield and ingredients listed are correct. Enjoy!
Loved this recipe where is recipe for large batch to can
So glad you enjoyed it! Here is a link to the larger recipe: slow cooker cinnamon apple butter
When cooking it down should it have a lid on it or no lid?
Thank you so much.
Reducing without a lid would be your best bet. It will speed up the reduction time.