Homemade Applesauce is so easy to make! And you can take it one step further an make it into yummy Apple Butter, too! Once I learned to easily bake apples, so many new recipes became possible with homemade ingredients.
This all started because I have been in such a mood for fall … the smells, the breezes, the chilly temps, the flavors. The thought crossed my mind that I might have gone a bit overboard when I noticed I had accumulated two hundred pounds of pumpkins, dozens (and dozens) of apples, and a full 3 pounds of cranberries.
I found creative ways to use those pumpkins, luckily, so that left me with apples and cranberries. I made a delicious apple-cranberry cake, and our annual apple dehydrating-fest is slated to begin this weekend, but that still left me with loads of apples that I felt must be put to another good use. Applesauce! “Yes, that’s it,” I thought, “I’ll make applesauce.”
So, I peeled and cored 8 apples, got out my crockpot, and prepared for a day of slow apple cooking with an eye toward yummy applesauce.
At some point later in the day though, I noticed I still had 3 jars of organic unsweetened applesauce in my pantry … but … I was out of apple butter! Change in plans.
So I added some sugar and spices and cooked those apples all day long and into the night – voilà! Yummy apple butter with far less sugar than most recipes.
My next task will be to make more (we’re almost out already!), but try some sugar alternatives and see how that goes. I’ll keep you posted, or let me know if you’ve tried already!
In the meantime though, enjoy this practically-does-it-by-itself, homemade apple butter recipe, and keep the taste of fall alive!
Click the photo below to watch my quick eHow video showing how easy this recipe is to make!
Homemade Applesauce or Apple Butter
Ingredients
- 7-8 apples (I used a mixture of Fuji, Granny Smith & Gala) — approximately 4 – 5 lbs. (weight before coring) – (approximately 3 – 31/2 lbs. after coring and peeling)
- 1/2 cup granulated cane sugar or 1/4 cup palm sugar (to taste) - omit for "natural" applesauce
- 2 tsp. cinnamon (only for apple butter)
- 1/8 tsp. cloves (only for apple butter)
- 1/4 salt (optional)
Instructions
Wash, peel and core the apples.
Cut into quarters and place in a crockpot or large stockpot with 1/2 inch of water in the bottom.
Cook covered on low for several hours, testing with a fork until the apples begin to fall apart (stir periodically, especially if using a stockpot).
When they are able to be easily mashed with a fork or potato masher, break the large chunks apart and add sugar and spices, if using. Depending on the apples you use, more or less sugar may be needed (more tart apples require more sugar for balance).
Continue to cook until there are no more large chunks of apple, then puree for applesauce or continue to cook a bit longer until the mixture has turned a rich, dark brown color, if making apple butter. Use a whisk or hand blender to purée the apples until completely smooth.
Uncover the pot and continue to cook until the mixture has reduced to the consistency of apple butter. Remove from heat or turn off the crockpot and allow to cool before canning or storing in sealed containers.
Enjoy with a delicious loaf of your favorite fresh, gluten-free bread!
Pin for later!
Thanks for the idea! I’m making this today. How long will it last in the fridge and can I freeze it?
Please reply and thanks again
I’ve kept it in covered jars in my fridge for a few months; I imagine it would freeze just fine in freezer bags. Mine never lasts long enough to need to freeze it! We’re an apple butter-loving family!!!
Jules, when you reposted this in 2011 you mentioned you used coconut palm sugar, which I have never tried. I’m wondering if you have ever written on your blog or in one of your books about how the various sugars differ and how you go about selecting which one to use for a particular recipe. If so, please direct me to where I can find that info.
Hmm. I’ve been craving pumpkin. I wonder if pumpkin apple butter would be good…
I’d love to know if there’s a recipe for pumpkin butter, too.
Also, is sugar necessary for apple butter if you use a sweeter apple such as honey-crips or macintosh?
Maggie – the beauty of recipes like this is that you can keep taste-testing and see if you think it needs any sugar at all! The sweeter the apple, the less sugar needed and I have made it without sugar before! I’ll work on that pumpkin butter recipe!
I make this with my girl scouts at camp
Pumpkin Butter
Ingredients:
1 can of pumpkin (15 oz.)
2/3 cup packed brown sugar
¼ cup honey
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.
Makes 2 cups
Jules, I have only used palm sugar a couple of times… I might have to try it in this one!
Thank you Jules! Bought some honey crisp apples this afternoon. Guess what I’ll be doing tomorrow
I love applebutter but it can be a little pricy. Will try this.
That is so delicious and so simple to make. I will definately try this out.
Delicious! Im glad I discovered your site, your recipes look wonderful.
You can also add pears to the apples and make what we call “pearple” sauce or butter for another taste treat!
That sounds delicious! I’ll have to try that idea – thanks for sharing!