Small-batch Stovetop Apple Butter With Warm Spices

Have some older apples in your kitchen that need to be used up? Or maybe you went apple picking and have lots of apples to use? Turn them into something magical with this easy stovetop apple butter recipe! This small-batch recipe creates a sticky-sweet spread with deep, concentrated apple flavor and a hint of warming spices. Perfect for year-round enjoyment, it has many great uses; on toast, stirred into oatmeal, or even paired with savory dishes. No need to wait for fall to have fresh apples—this easy recipe makes the most of what you have right here and now.

​I grew up apple picking. We lived in an area where old apple orchards were everywhere, so finding apples was as easy as apple pie. That meant my mother would make apple sauce and butter for the winter months. I fell in love with the warm spice in those jars of apple butter. Smeared on a crisp piece of toast wins over jam every time in my books. So when I grew up and found myself with an old apple tree in my yard, you know what I was doing year after year with that surplus apple crop. 

My original large batch recipe is made low and slow in the oven. I have also made crockpot apple butter as it’s an excellent set-and-forget-it method. But the other day, I had a bag of older apples and needed to use them. Why not make a nice small batch recipe of apple butter on the stovetop? After all, apple butter is basically a fruit compote that is reduced into a jam. The apples have pectin, which firms the mixture when it cools. It’s the perfect way to use any apples with just a few simple ingredients.

Did you know you can actually use this recipe’s apple peels and cores to make your own apple cider vinegar? I am a firm believer in waste, not want not. 

Why You Will Love This Recipe For Stovetop Apple Butter

Use Any Variety Of Apples. This easy recipe can be made with literally any type of apple. The spices and the splash of white vinegar will boost the fruit’s natural flavor, making this small-batch apple butter a delight. 

It’s Easy. You can make this tasty recipe for your family with minimal prep work, such as peeling and dicing apples. 

Delicious Spread. Why have fruit jams all the time? Even jelly can be dull. This small-batch apple butter recipe has just the right amount of sugar and spice to make a delicious spread for your breakfast or snack. 

The Sweet History of Apple Butter in Canada

Apple butter has a rich history in Canada, rooted in the country’s agricultural traditions and European influences. The spread originated in medieval Europe, where it was a practical way to preserve apples for winter. European settlers, particularly the Pennsylvania Dutch, brought their apple butter-making techniques to Canada in the 18th and 19th centuries.

In Canada, apple butter became especially popular in regions like Ontario, where apple orchards thrived. Farmers would cook apples with cider and spices in large copper kettles, stirring for hours to achieve the signature sticky, concentrated texture. This old-fashioned way often became a communal event, with families and neighbors gathering for “apple butter boils.”

Traditionally, apple butter was a staple in rural Canadian households. It was used as a sweetener, a spread for bread, or even as a filling for baked goods. Today, it remains a beloved part of Canadian culinary heritage, enjoyed for its nostalgic flavor and versatility. While modern recipes have simplified the process, apple butter still carries the essence of its storied past in every jar.

This history of apple butter has me thinking of old-fashioned style foods, like my apple and blackberry mini cinnamon steamed dumplings, which are another great way to use apples. 

Let’s Start Making The Homemade Apple Butter Recipe

Step one is to use a heavy-bottom pan. I used a heavy-bottomed frying pan. You can use a Dutch oven or even your skillet. The heavy bottom is essential for making apple butter because it distributes heat evenly and prevents hot spots. This is crucial for a recipe like apple butter, which requires slow cooking to achieve its signature sticky texture. The even heat ensures the apples cook down consistently without scorching, even as the mixture thickens. Additionally, the sturdy construction of a heavy-bottomed pan helps maintain a steady temperature, allowing you to simmer the apple butter to perfection with less risk of burning.

Next, pick your apples. Whether using freshly picked apples from the apple orchard or the leftovers from the last apple season, the recipe will come out delicious. I was using up a bag from the grocery store that was getting wrinkly. Yes, even wrinkly apples will work. Why? Because we are cooking the apples, it doesn’t matter if they are a bit soft. Remove any brown spots and peel the apples. Cut the fruit away from the core and dice into smaller uniform pieces. Smaller pieces will cook down faster. 

Add the apples to a heated pan with half a cup of water. Measure and add the sugar and spices and let it cook until the apples are soft.

You can then use a potato masher to gently (you don’t want to ruin the pan) mash the apple mixture down in the remaining syrup. Remember, this mixture will have juices from the cooked apples as well. Continue breaking the soft fruit down in the syrup as it reduces.

Once the apples are thoroughly mashed, you can measure them and add white vinegar. The vinegar adds a depth of flavor that makes this the best apple butter. 

​Your mixture is boiling at this point on medium-high heat. It’s now time to reduce to a simmer and let the remaining liquid evaporate while stirring the mixture constantly to avoid burning. Remove the apple butter from the heat when it’s reduced to your desired thickness. I let mine go right until almost all the liquid was gone, and it produced a very thick, sticky apple butter spread. 

Can you jar it? Well, this recipe can be jarred. It’s meant to be cooled and kept in the fridge for use within the month. If you use jars, use a sterilized Mason jar. Sterilize the jar by boiling it for five minutes or putting it in a hot oven set to 275°F (135°C). Heat them in the oven for at least 20 minutes to thoroughly sterilize. Your lids can be boiled to heat the seal before sealing the jar.

Use a funnel to pour the hot apple butter (be sure to not get it on your hands) into the sterilized jars, leaving about 1/4-inch headspace (room) at the top. Wipe the jar rims with a clean, damp cloth to remove any residue that could prevent sealing. Put the sterilized lids on the jars and screw the bands on until they are fingertip tight—do not over-tighten. 

After 12-24 hours, check the lids for a proper seal. The center of the lid should not flex when pressed. Properly sealed jars can be stored in a cool, dark place for up to a year. Label them with the date to keep track. If a jar hasn’t been sealed properly, store it in the refrigerator and use it within a few weeks.

Since this is a small-batch recipe, jarring in this way really isn’t necessary. The cooled apple butter can safely be kept in an airtight container in the fridge for a few weeks. It is not only delicious on toast as a spread but can also be used to make glazes for meats, baked into muffins for a sweet addition, or added to your next cheese and cracker board for a nice change from the savory.

Ingredients:

Apples: Provide the base, cooking into a smooth, flavorful mixture. 

​White Sugar: Balances the tartness of the apples. The sugar also helps with the caramelization process, deepening the flavor and enhancing the richness of the apple butter.

Cinnamon: Brings warmth and a classic spiced taste.

Ground Cloves: Adds a deep, aromatic note that enhances the spice profile.

Nutmeg: Gives a subtle, earthy flavor that rounds out the spices.

Water: Helps cook down the apples, creating a syrupy consistency.

White Vinegar: Adds a tangy depth that balances the sweetness and spices.

​Substitutions and Add-Ins For This Easy Apple Butter Recipe.

Apples: Although milder in flavor, pears also work to create a sweet spread. 

White Sugar: -Remain-

Cinnamon: -Remain-

Ground Cloves: -Remain-

Nutmeg: -Remain-

Water: You can use apple cider or even apple juice if you wish. However, you may need to reduce the sugar slightly to compensate for the natural sugars in the juice.

White Vinegar: Apple cider vinegar is the best substitute, as it has a mild, fruity flavor that complements the apples. It will maintain the acidity needed to balance the sweetness of the fruit and sugar without overpowering the flavor.

Expert Tips, Serving And Storing Suggestions For This Great Recipe.

Tip #1: Opt for a Heavy-Bottomed Pan: Use a wide, heavy-bottomed pan for the best apple butter. The even heat distribution helps prevent hot spots, which is crucial for slow-cooking the apples. This ensures they cook down consistently without burning, giving you the smooth, sticky texture you want in your apple butter.

Tip #2: Use Any Apples You Have: Freshly picked apples or slightly wrinkled ones work well for apple butter. Since you’ll be cooking the apples down, don’t worry if they’re a bit soft. Remove any brown spots, peel them, and chop them into smaller, even pieces to help them cook faster.

Tip #3: Simmer Low and Slow: Once your apple butter mixture has softened and broken down, reduce the heat and let it simmer. Stir frequently to prevent burning, and keep cooking until it reaches the desired thickness. The longer you simmer, the thicker and stickier the apple butter will become, so watch the consistency as the liquid evaporates.

This small batch apple butter recipe results in one of my favorite things to spread on warm toast or soft English muffins, offering a cozy, fall-inspired breakfast. There are so many delicious ways to enjoy it, such as a glaze for pork chops or roasted chicken, adding a sweet, spiced touch that enhances the flavors of the fall season.

Simply store apple butter in sterilized jar(s) and refrigerate it for 3-4 weeks. For longer storage, you can freeze apple butter in an airtight container for several months.

If you enjoyed making this apple butter, please leave a star rating and share your thoughts in the comments! I’d love to hear how it turned out for you. As always, happy cooking!