Why do you put pennies in apple butter?

Historically, some families dropped a penny or even a clean nail—into the cooking pot to speed up the reduction process. The metal was believed to interact with the pectin in apples, helping them break down faster. However, modern cooks rarely use this method, as it’s unnecessary if you simply cook low and slow. If you do try it, ensure the penny is pre-boiled and thoroughly cleaned to remove any impurities.

How do the Amish make their butter?

Traditional Amish “butter” is churned from fresh cream—often from grass-fed cows—into a firm pat of real dairy butter. They typically use a wooden churn, plunger, or even a simple jar with a tight lid (shake vigorously). The secret lies in high-quality cream: the richer and more pasture-fresh, the creamier the butter. That said, “apple butter” is a different concept; it’s named for its spreadable texture, not dairy content.

How to make apple butter old fashioned way?

The “old-fashioned way” involves cooking apples in a large iron kettle over an open hearth or wood stove, stirring continuously by hand for hours. The kettle’s heavy iron bottom helps prevent burning, while the open fire imparts a subtle, smoky depth. Once the apples break down, the cook would add sugar and spices, then continue stirring until the mixture reached the desired thickness. Some families would sing hymns or gather neighbors to help stir and share the workload making it as much a community event as a cooking task.

What's the difference between applesauce and apple butter?

Texture & Concentration : Applesauce is a lightly sweetened, runny puree of cooked apples—often thicker than juice but thinner than apple butter. Apple butter is cooked much longer, reducing the water content until it becomes a dense, spreadable paste. Flavor & Sweetness : Applesauce typically highlights the natural sweetness of the apples, with minimal spices (often just cinnamon and sugar). Apple butter, by contrast, is richer, deeply caramelized, and spiced with a blend of cinnamon, cloves, and allspice. Uses : Applesauce is commonly served as a side dish, used in baking, or served with pork. Apple butter is more of a condiment—ideal for spreading on bread, glazing meats, or stirring into desserts. Preparation Time : Applesauce usually takes 20–30 minutes to prepare, whereas traditional apple butter requires 2–4 hours of slow cooking to achieve its silky consistency and intense flavor.

Amish Apple Butter Recipe

Name: Amish Apple Butter
Prep time: 20 min
Cook time: 11 h
Total time: 11 h 20 min
Cuisine: Amish
Ingredients: 6 pounds apples (peeled, cored, and chopped — use a mix of sweet and tart varieties like Fuji and Granny Smith); 2 cups granulated sugar; 1 cup brown sugar (light or dark); 1 tablespoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 tablespoon vanilla extract; 1/2 cup apple cider or water (optional, to help with blending if needed)

Description

This Amish Apple Butter Recipe is a thick, spiced fruit spread made by slow-cooking apples with sugar, cinnamon, cloves, and nutmeg until smooth and caramelized. It’s dairy-free, naturally sweet, and captures all the cozy flavors of fall in a jar. Perfect for toast, pancakes, or gifting!

Ingredients

Scale

Here’s everything you need to make your own Amish Apple Butter—simple, wholesome, and full of flavor.

6 pounds apples (peeled, cored, and chopped — use a mix of sweet and tart varieties like Fuji and Granny Smith)
2 cups granulated sugar
1 cup brown sugar (light or dark)
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 cup apple cider or water (optional, to help with blending if needed)

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Instructions

Follow this easy process from apples to a delicious jar of Amish Apple Butter—perfectly spiced and homemade with love.

Place chopped apples into a slow cooker. Add sugar, brown sugar, cinnamon, cloves, nutmeg, and salt. Stir to combine.
Cover and cook on low for 10–12 hours or high for 5–6 hours, stirring occasionally, until the apples are soft and dark brown.
Use an immersion blender (or transfer to a blender in batches) to puree until smooth.
Stir in vanilla extract and continue cooking uncovered on low for 1 hour to thicken, stirring occasionally.
Once thickened to your liking, let it cool slightly before spooning into jars.
Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Notes

For a deeper flavor, let the apple butter cook longer with the lid slightly ajar to allow steam to escape.
This recipe yields approximately 6 half-pint jars.
No slow cooker? You can simmer everything on the stovetop in a heavy-bottomed pot over low heat, stirring frequently to prevent burning.
Apple butter makes a lovely holiday gift—add a ribbon and handwritten label for a personal touch!

Prep Time: 20 minutes
Cook Time: 11 hours
Category: Preserves, Spreads
Method: Slow Cooker
Cuisine: Amish, American

Nutrition

Serving Size: 2 tablespoons
Calories: 45
Sugar: 10g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg