Homemade Apple Butter Easy Recipe

French

Apple butter is a thick, velvety spread made from slowly cooked apples, butter, and gentle flavourings.

Unlike jam, it contains less sugar and relies on long, slow cooking to develop its deep colour and caramelised taste.

Homemade Apple Butter: Thermomix Recipe and Traditional Method

This homemade apple butter is wonderfully smooth, naturally sweet, and full of cozy flavour, perfect for spreading on warm toast or adding to desserts that need a touch of comfort.

Whether you prepare it in a Thermomix or simmer it slowly on the stovetop, the result is always a creamy, velvety spread that tastes like autumn in a jar.

Every time a basket of garden apples ends up in my kitchen, often thanks to the neighbour’s trees leaning generously over our fence, I can’t resist making a fresh batch.

It was the very first recipe I tried with my Thermomix, and it quickly became a staple at home.

My children adore it on toasted sandwich bread, claiming it’s lighter and far less sugary than jam, and I love offering them something simple and wholesome.

For a long time, I only made it with the Thermomix, but many readers asked for an alternative, so I created a stovetop version that turns out just as silky.

I usually skip the lemon juice, That’s why I have this a deeper colour from natural oxidation, but you can add some for a brighter look and a tangier finish.

I often flavour mine with vanilla, and occasionally a hint of cinnamon when the mood strikes.

Ingredients You Need to Make the Best Homemade Apple Butter

• 500 g apples : Choose ripe, slightly tart varieties like Golden, Gala, or Reine des Reinettes for a naturally sweet and creamy texture.
• 50 g butter : Adds richness and smoothness. Use salted butter for a more caramel-like flavour or regular butter for a neutral base.
• 40 g maple syrup : Sweetens the mixture gently with warm, caramel notes. Adjust to taste.
• Vanilla extract : Enhances the aroma and rounds out the sweetness. You can replace it with a split vanilla bean for a deeper flavour.
• Juice of ½ lemon (optional) : Helps maintain a lighter colour and adds a tangy touch. Add more if you prefer a brighter, fresher taste.

Step-by-Step Instructions: How to Make Apple Butter (With and Without a Thermomix)

– Stovetop Method (Without Thermomix)

• Prepare the apples : Peel, core, and dice them into small cubes so they cook evenly.
• Cook gently : Place the apples, butter, maple syrup, vanilla (and lemon, if using) into a saucepan. Bring to a boil, then simmer for 35-40 minutes until very soft.
• Blend smoothly : Use an immersion blender or food processor to purée until silky and lump-free.
• Cool and store : Allow to cool, then transfer to airtight jars. The apple butter keeps for up to 3 weeks in the fridge.

– Thermomix Method

• Load the bowl : Add the peeled, cored, diced apples to the mixing bowl.
• Add remaining ingredients : Include the butter (in pieces), maple syrup, and vanilla.
• Cook : Set 30 min / 100°C / speed 2, with the Varoma instead of the measuring cup to allow steam to escape.
• Blend : Mix for 1 min 30 s / speed 7, scraping down the sides if needed for an extra-smooth finish.
• Cool and store : Pour into jars, let cool, and refrigerate for 2–3 weeks.

Tips for an Ultra-Creamy Texture

– Choose the right apples : Varieties that soften easily create a naturally velvety consistency.

– Avoid excess liquid : If the apples release too much juice, simmer uncovered to evaporate it.

– Slow cooking enhances creaminess : Gentle heat allows the apples to break down without becoming watery.

– Blend thoroughly : Extra blending results in a glossy, spreadable texture.

– Fixing a runny apple butter : Simply cook it a bit longer or add ½ grated raw apple to help thicken it naturally.

– Fixing an overly thick texture : Stir in a little hot water, apple juice, or maple syrup.

– To keep it light in colour : Add lemon juice at the beginning to slow oxidation.

– Enhance flavour : Vanilla, cinnamon, or a pinch of sea salt can transform the profile beautifully.

Delicious Ways to Use Apple Butter

• Spread on toast or crusty bread : the simplest and coziest breakfast.
• Fill crepes or pancakes : melts beautifully with warm batter.
• Add to muffins or loaf cakes : a spoonful inside creates a soft, gooey centre.
• Stir into yoghurt or fromage blanc : a natural flavour boost without refined sugar.
• Serve with brioches, milk bread, or Moroccan baghrir : wonderfully complementary.
• Use in tarts or hand pies : as a fruity base for apples or pears.
• Top porridge or oatmeal bowls : adds warmth and sweetness instantly.

Storage, Freezing & Shelf Life

– Refrigeration : Keeps 2–3 weeks in airtight jars. Always use a clean spoon.

– Freezing : Freezes well for up to 3 months. Freeze in small portions for easy use.

– Defrosting : Thaw in the fridge and stir to restore smoothness.

– Long-term preservation : Poured hot into sterilised jars, it can last several months, like jam.

– If liquid rises to the top : Just stir it back in for an even, creamy texture.

– Avoid room-temperature storage : Because it contains butter, it must always be kept chilled.

FAQ (User-Focused & SEO-Friendly)

– Can I replace the butter with a vegan option? Yes, use quality plant margarine or deodorised coconut oil for a dairy-free version.

– Can I reduce the sugar without affecting the consistency? Yes, the texture comes from slow cooking, not sugar levels.

– Can apple butter be stored at room temperature? No, it must be refrigerated due to the presence of butter.

Other spreads and jams recipes

• Creamy lemon curd
• Homemade Dulce de Leche (Milk Jam)
• Nutella: Homemade Chocolate-Hazelnut Spread
• Banana Jam with Lime