Apple butter is something I like to keep in hand to spread on toast for breakfast or eat with wheat thin crackers for a snack. We love the warming spices and how it tastes just like you’re eating apple pie – what a treat!
I buy it but it always comes in such small jars and it never lasts. So I decided to try making it myself and it was so easy! This version has the addition of maple syrup which really deepens the flavor. Store in a mason jar or airtight, glass container in the fridge for up to a week – but I bet it won’t last that long.
You can use whatever apples you prefer, I like to use Granny Smith and Gala, but any apples will do. Also, I have made this apple butter using water instead of juice or cider and it was still great, so don’t sweat it if you don’t have any on hand.
Enjoy it warm or chilled!
Maple Apple Butter
- 6 large apples (I use a mix of Granny Smith and Gala, but use what you prefer)
- 1 cup apple cider or apple juice
- 1/2 cup pure maple syrup
- 1/2 cup packed brown sugar
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- Wash, peel and core the apples. Cut into large chunks.
- Add the apples and remainder of the ingredients to a large sauce pan.
- Bring to a simmer over medium/high heat.
- Turn heat to low and allow to cook until apples are very soft and most of the liquid is evaporated – about 35-40 minutes. Allow to cool a few minutes.
- Transfer to food processor careful not to splash the hot liquid. Blend until completely free of lumps and smooth.
- Transfer to airtight container such as a mason jar or other jar with lid.
- Allow to cool to room temperature before refrigerating.