Homemade vegan apple butter is nothing but apples and apple cider cooked down with warm spices until dark, thick, and spreadable. Cinnamon, cloves, and allspice do the perfuming, brown sugar and molasses the deepening, and not a drop of dairy anywhere. It's a slow weekend project that fills the whole house with autumn.
There’s nothing quite like the scent of autumn, and this homemade apple butter bottles it up perfectly. Imagine your kitchen filled with the warm, comforting aroma of simmering apples, cinnamon, and cloves. This rich, velvety spread is a taste of pure fall magic, transforming crisp, tart apples into a sweet, spiced condiment that’s divine on everything from morning toast to a dollop on your oatmeal. Forget store-bought; this is the real deal, and it’s easier to make than you think!
Ingredients
• 3½ lbs / 1.6 kg (3.53 lb) tart green apples, like Granny Smith
• 2 cups / 475 ml apple cider
• 1 cup / 200 g (7.1 oz) white granulated sugar
• 1 cup / 220 g (7.8 oz) packed brown sugar
• ½ tsp / 2.5 ml (0.1 fl oz) allspice
• ½ tsp / 2.5 ml (0.1 fl oz) cinnamon
• ¼ tsp / 1.25 ml (0 fl oz) ground cloves
• ⅛ tsp / 0.6 ml (0 fl oz) salt
• 2 Tbs / 30 ml (1 fl oz) molasses
Instructions
1. Prepare your apples by quartering, peeling, and coring them. Place the peels and cores in a large pot or Dutch oven with the apple cider. Cover and simmer for 30 minutes to infuse the cider with extra apple flavor and natural pectin.
2. Strain the cider through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the peels and cores.
3. Return the infused cider to the pot. Add the apple quarters, white sugar, brown sugar, allspice, cinnamon, cloves, salt, and molasses. Bring to a simmer over medium heat, then reduce heat to low.
4. Cook the mixture, stirring occasionally, until the apples are completely soft and falling apart, about 45 to 60 minutes.
5. Carefully transfer the hot mixture to a blender or use an immersion blender directly in the pot. Purée until completely smooth. For an ultra-silky texture, you can press the purée through a sieve.
6. Return the smooth purée to the pot. Continue to cook on low, stirring frequently to prevent scorching, until the apple butter is very thick and has deepened in color, about 30 to 60 more minutes. It’s ready when it mounds on a spoon.
7. Ladle the hot apple butter into hot, sterilized jars, leaving about ⅓ inch / 1 cm of headspace. Seal and process in a water bath for long-term storage, or cool and store in the refrigerator for up to 3 weeks.
Nutritional Information
• Serving Size: 1 Tablespoon (15 ml / 0.5 fl oz)
• Calories: Approx. 35 kcal
• Sugar: Approx. 8g
• Fat: 0g
• A delicious, low-fat way to add a burst of autumn flavor to your favorite foods.
Pro Tips
• For a hands-off approach, combine all (after infusing the cider) in a slow cooker. Cook on low for 8-10 hours, then blend and cook for another 1-2 hours with the lid ajar to thicken.
• To test for doneness, place a small plate in the freezer. Drop a spoonful of apple butter onto the cold plate; if no watery ring forms around the edge, it’s ready.
• Use a mix of apples for a more complex flavor. Tart Granny Smith provides a great base, while sweeter varieties like Honeycrisp or Gala add depth.
FAQ
Q: Is this apple butter recipe vegan
A: Yes, this recipe is completely vegan. All ingredients, including the apples, cider, sugars, and spices, are plant-based, containing no dairy, honey, or other animal products.
Q: Can I use a different sweetener instead of refined sugar
A: Certainly. For a refined sugar-free version, you can replace the white and brown sugars with an equal measure of maple syrup or coconut sugar. Using maple syrup will add a lovely complementary flavor but may require a slightly longer cooking time to thicken.
Q: What are some vegetarian ways to enjoy this apple butter
A: This apple butter is incredibly versatile in a vegetarian diet. Swirl it into oatmeal or dairy-free yogurt, use it as a glaze for roasted tofu or tempeh, spread it on sandwiches with sharp vegan cheddar, or use it as a flavorful base for a fall-inspired vinaigrette.
Q: How should I store this apple butter if I am not canning it
A: For short-term storage, let the apple butter cool completely and then transfer it to airtight jars or containers. It will stay fresh and delicious in the refrigerator for up to 3 weeks.
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Homemade Vegan Apple Butter
Ingredients
Method
- Prepare your apples by quartering, peeling, and coring them.
- Place the peels and cores in a large pot or Dutch oven with the apple cider.
- Cover and simmer for 30 minutes to infuse the cider with extra apple flavor and natural pectin.
- Strain the cider through a fine-mesh sieve, pressing on the solids to extract all the liquid.
- Discard the peels and cores.
- Return the infused cider to the pot.
- Add the apple quarters, white sugar, brown sugar, allspice, cinnamon, cloves, salt, and molasses.
- Bring to a simmer over medium heat, then reduce heat to low.
- Cook the mixture, stirring occasionally, until the apples are completely soft and falling apart, about 45 to 60 minutes.
- Carefully transfer the hot mixture to a blender or use an immersion blender directly in the pot. Purée until completely smooth. For an ultra-silky texture, you can press the purée through a sieve.
- Return the smooth purée to the pot.
- Continue to cook on low, stirring frequently to prevent scorching, until the apple butter is very thick and has deepened in color, about 30 to 60 more minutes. It's ready when it mounds on a spoon.
- Ladle the hot apple butter into hot, sterilized jars, leaving about ⅓ inch / 1 cm of headspace. Seal and process in a water bath for long-term storage, or cool and store in the refrigerator for up to 3 weeks.
