Smooth Spiced Apple Spread (Printable Version)
Velvety, spiced apple spread made by slow-cooking and blending apples until caramelized and smooth.
# What You'll Need:
→ Fruits
01 - 3 lbs apples (mixed sweet and tart varieties), peeled, cored, and chopped
→ Sweetener
02 - 1 cup granulated sugar
03 - 1/2 cup brown sugar
→ Spices & Flavorings
04 - 2 tsp ground cinnamon
05 - 1/4 tsp ground cloves
06 - 1/4 tsp ground allspice
07 - 1/4 tsp ground nutmeg
08 - 1/4 tsp salt
09 - 1 tbsp lemon juice
10 - 1 tsp vanilla extract
→ Liquids
11 - 1/2 cup apple cider or water
# How to Make It:
01 - Place chopped apples, granulated sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, salt, lemon juice, and apple cider or water into a large heavy-bottomed pot or Dutch oven. Stir to mix evenly.
02 - Heat over medium heat until the mixture begins to simmer, stirring occasionally.
03 - Lower heat to maintain a gentle simmer, cover the pot, and cook for 1 hour, stirring occasionally until apples soften thoroughly.
04 - Remove lid and continue cooking uncovered for 45 to 60 minutes, stirring frequently to prevent sticking, until the mixture thickens and darkens to a deep brown color.
05 - Use an immersion blender or transfer in portions to a blender to puree the mixture until completely smooth.
06 - Return the puree to the pot if removed, stir in vanilla extract, and simmer uncovered for 10 to 15 minutes, stirring often until spreadable thickness is achieved.
07 - Allow to cool slightly before transferring to sterilized jars. Store refrigerated up to 3 weeks or frozen up to 6 months.
# Expert Insights:
01 -
- It tastes like fall in a jar—that deep, caramelized apple flavor with warm spices that make everything feel cozy and intentional.
- Once you make it, you'll find yourself spreading it on everything: toast, pancakes, yogurt, even straight off a spoon when no one's looking.
- The smell alone—oh, the smell—will make your kitchen feel like a place where real cooking happens.
02 -
- Stirring frequently during that final uncovered cooking stage is non-negotiable—apple butter can go from perfect to scorched faster than you'd think, and burnt apples are impossible to save.
- The spices will taste strong when you first blend everything, but they mellow and integrate beautifully during those final minutes of simmering. Don't panic if it seems too spiced at first.
- Apple butter needs to be thick enough to coat a spoon and hold its shape slightly, but still spreadable when cool. If it's too thick, thin it with a little apple cider. If it's too thin, keep simmering.
03 -
- Toast your ground spices in a dry skillet for just 30 seconds before adding them to the pot—it wakes them up and makes them taste fresher and more alive.
- If you're making several batches, don't try to double or triple the recipe in a single pot. Apple butter needs space and air circulation to caramelize properly; overcrowding just steams everything instead.