Homemade Apple Butter


Apple butter is one of my favorite things to eat. Especially growing up eating at Cracker Barrel and eating those delicious biscuits and apple butter. I think that’s the only reason to go to Cracker Barrel to be honest. For those of you who don’t know, Cracker Barrel is a country-style restaurant that focuses on making home-style foods. They serve breakfast and lunch/dinner.

Now, I don’t like going to Cracker Barrel often, and I tend to buy too many apples. So I decided, why not make some apple butter? If you’ve never had apple butter, you need to make it ASAP!

It’s pretty easy to make, doesn’t take a lot of effort. Just make sure you have an immersion blender, because that’s going to make your life much easier.


Homemade Apple Butter

  • 5-7 medium apples
  • 1/4-1/3 cup of maple syrup. If you’re not using a good brand, I would suggest adding a little bit extra
  • Juice of one lemon
  • 1 1/4 tbsp cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp salt

Find a decently sized pot for all of your ingredients. Keep in mind you’ll be blending in the pot, so you’ll need enough room for blending and to avoid splashing on yourself. Then you’ll peel, core, slice, and chop your apples.* Add in the rest of the ingredients on the list and stir. You’ll be cooking your mixture over medium-low heat until the maple syrup starts to bubble. Then, lower the heat to a simmer and let sit for about an hour, or until the apples begin to turn very soft. You should be able to squish them very easily.

Once they’re to the right consistency, blend them up with your immersion blender until all the big apple chunks are gone. You can continue to heat it on the stove if you want to thicken it up a little more, but I typically just remove from heat once blended. Store in an airtight container and refrigerate. Your homemade apple butter should last about a month, if you don’t eat it within a week like I do.

Also, apple butter tastes best chilled on a nice, warm, buttery biscuit. Enjoy!

*I use one of those fancy apple corer/slicer things, but I typically don’t chop them once they’re sliced. If you chop them, it will make it a little bit easier to blend them once the time comes. But I like to live life on the edge.

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