Martha Stewart Apple Butter

Martha Stewart apple butter is a thick, spoonable fruit spread with assorted apples, apple cider and cinnamon that comes together in 4 hours 30 minutes. Save this simple homemade apple butter for fall breakfasts, school lunch sandwiches or holiday gift jars, because it's made with fruit and almost no added fat.

Let the apples bake low and slow for the full 3 hours, stirring now and then. That gentle heat reduces the puree into something thick, while pulling it early leaves a loose applesauce that slides off the toast.

Martha simmers the apples in cider instead of water, so the spread tastes deeply of apple from the first spoonful. A splash of lemon juice and zest then brightens the finish, and there is no added sugar to cover the fruit.

Martha Stewart Apple Butter

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

4

hours 

5

minutes

Calories

45

kcal

Slow oven baking turns pureed apples and cider into a smooth, dark spread that holds its shape on a spoon. A potato masher and an immersion blender get it silky before it goes into the oven.

Ingredients

• 2 tablespoons unsalted butter
  

• 3 pounds assorted apples, peeled, cored, and cut into quarters
  

• 3 cups apple cider
  

• Juice of 1/2 lemon
  

• 1 teaspoon lemon zest
  

• 1/2 teaspoon ground cinnamon
  

Directions

• Soften the apples: Melt 2 tablespoons butter in a Dutch oven over medium heat, then add 3 pounds peeled, cored and quartered apples. Cook for about 5 minutes, until they just start to soften.
• Simmer in cider: Pour in 3 cups apple cider and bring it to a boil. Then drop the heat to a simmer and cook partially covered, stirring now and then, for about 30 minutes until the apples are soft.
• Mash and flavor: Preheat the oven to 250°F, then mash the softened apples with a potato masher. Take the pot off the heat and stir in the juice of 1/2 lemon, 1 teaspoon lemon zest and 1/2 teaspoon ground cinnamon.
• Puree until smooth: Blend the mixture with an immersion blender until it has no lumps left. Keep the blade low in the pot so the hot puree doesn't splash.
• Bake until thick: Pour the puree into a baking dish and slide it into the oven. Bake for 3 to 3 1/2 hours, stirring occasionally, until it is thick and reduced.
• Cool and store: Let the apple butter cool completely before you serve it. Then keep it refrigerated in an airtight container for up to 5 days.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Braun MultiQuick 7 immersion blender, OXO Good Grips nylon potato masher. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does homemade apple butter keep in the fridge?

Kept in an airtight container, this apple butter lasts up to 5 days in the refrigerator. It has no added sugar to preserve it, so I wouldn't push past that.

What kind of apples work best for apple butter?

The recipe calls for 3 pounds of assorted apples, and a mix is a good idea because each variety adds a different note. I like pairing a sweet apple with a tart one so the spread doesn't taste flat.

Can I make apple butter ahead of time?

Yes, it is a good make-ahead spread because it needs to cool before serving anyway. Make it up to 5 days before you need it and keep it chilled, then spoon it out as you go.

What if I don't have an immersion blender?

A regular blender or a food processor will smooth the puree just as well. Work in small batches and let the mixture cool a few minutes first, since hot apples can push the lid off.

How do I know when the apple butter is done baking?

Look for a thick, reduced puree that mounds on a spoon, which takes about 3 to 3 1/2 hours at 250°F. If it still looks loose, give it another 20 minutes and stir again.