Vegan Apple Butter

A spoon holding a scoop of apple butter above a jar.

This apple butter should be the first on your autumn to-make list. Smooth and glossy, it's bursting with all of the cozy spices you associate with the season. You'll want to slather it on EVERYTHING!

Course condiment, Jams, Sauces, Dips & Spreads, Sauces

Cuisine American

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings servings

Calories 63

Author Jessica Hylton

Ingredients

3 pounds apples cored and chopped, 1.35kg
½ cup apple cider or apple juice 120ml
¾ cup light brown sugar 165g
2 tablespoons granulated sugar 25g
1 tablespoon lemon juice 15ml
2 teaspoons ground cinnamon 5g
¼ teaspoon ground nutmeg 0.5g
⅛ teaspoon ground cloves 0.25g
¼ teaspoon fine sea salt 1.5g
1 teaspoon vanilla extract 5ml

Instructions

Stovetop Method

Prepare the apples. Wash the apples thoroughly under cold running water. Peel them if you prefer an extra-smooth apple butter. Cut the apples into quarters, remove the cores, and chop into roughly 1-inch pieces.
Cook the apples. Place the chopped apples in a large, heavy-bottomed pot. Add the apple cider, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, cloves, and salt. Stir well to coat the apples.
Bring to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook for 25–35 minutes, stirring occasionally, until the apples are very soft and mash easily with a spoon.
Blend until smooth. Remove the pot from the heat. Using an immersion blender, carefully blend until completely smooth.
Alternatively, carefully transfer the mixture to a blender in batches, blend until smooth, then return it to the pot.
Cook the apple butter. Stir in the vanilla extract. Then, return the pot to very low heat and cook uncovered for 1½–2 hours, stirring every 10–15 minutes. Stir more frequently toward the end of cooking, scraping the bottom and sides of the pot to prevent sticking or scorching.
The apple butter is ready when it is thick, glossy, and deep caramel brown. To test, spoon a small amount onto a chilled plate. It should hold its shape with little to no liquid separating around the edges.
Cool and store. Let the apple butter cool slightly before transferring it to clean jars or airtight containers.
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Slow Cooker Method

Prepare the apples. Wash the apples thoroughly under cold running water. Peel them if you prefer an extra-smooth apple butter. Cut the apples into quarters, remove the cores, and chop into roughly 1-inch pieces.
Add the ingredients. Place the chopped apples in the slow cooker. Add the apple cider, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, cloves, and salt. Stir well to combine.
Cook until tender. Cover and cook on High for 3–4 hours or Low for 6–8 hours, until the apples are completely soft and mash easily with a spoon.
Blend until smooth. Using an immersion blender, carefully blend the apples directly in the slow cooker until completely smooth.
Alternatively, transfer the mixture to a blender in batches, blend until smooth, then return it to the slow cooker.
Reduce the apple butter. Stir in the vanilla extract. Leave the lid slightly ajar to allow steam to escape. Continue cooking on High for 1–2 hours, stirring every 30–45 minutes, until the apple butter is thick, glossy, and deep caramel brown.
Perfect the texture. To test, spoon a small amount onto a chilled plate. It should hold its shape with little to no liquid separating around the edges.
If your slow cooker doesn't reduce liquids quickly, remove the lid completely during the final 30–60 minutes (if recommended by the manufacturer). Stir occasionally to prevent sticking around the edges.
Cool and store. Turn off the slow cooker and let the apple butter cool slightly. Transfer to clean jars or airtight containers.
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Notes

Prevent burning. When reducing the apple butter, give it a stir here and there, scraping the bottom and sides of the pot to prevent sticking/burning.
Test for readiness. Spoon a smidge onto a chilled plate. If it holds its shape with little to no liquid separating around the edges, it's ready.
A note on thickening. Apple butter thickens considerably as it cools, so keep that in mind as you reduce it.
Storage. Seal the apple butter in a mason jar and store it in the fridge for up to 2 weeks or in the freezer for up to 3 months. Thaw in the fridge before diving back in.

Nutrition