Learn how easy it is to make small batch apple butter made with wild apples! It tastes like mulled apple cider in butter form. Full of homemade goodness from simple ingredients, and naturally vegan.

Why You’ll Love This Recipe

You all know I’m from WA right? AKA the “Apple State”. So, when my generous neighbor and apple tree proprietor asked me for an apple butter recipe, I created this one made from her wild apples. It’s addictively delicious and I can’t wait for you to try it this fall!

wild-apples-growing-on-a-tree — **What are wild apples?**

Wild apples are simple any apple that grows naturally. They are not purchased in a grocery store like cultivated apples. Instead, you’ll find them on apple trees in abandoned orchards, along country roads, or in your neighbor’s yard.

Once you see how easy it is to make apple butter from wild apples, you may become obsessed like me and proceed to spread it on everything in your life! I love it for so many reasons. Here’s just a few!

Small batch- This recipe makes 2 cups from 5-6 apples. Just the right amount for tucking a jar or 2 in the fridge.

Easy stovetop recipe- From apple sack to jar in under an hour! No long cooking times or fancy equipment needed.

No canning required- Skip the fussy hot water bath and sterilizing jars. Apple butter tastes amazing straight from the fridge.

Minimal ingredients- All you need are apples, apple cider vinegar, sugar, and spices!

Sweet, tart, and delicious- This is the magic of wild apples. They are naturally tart. Simmered with sugar and spices, it tastes like mulled apple cider in butter form. (I have an a-ma-zing mulled apple cider recipe in my Holiday e-Cookbook 🙌🏼)

Equipment You’ll Need

A 3–4 quart Dutch oven or a heavy-bottomed pot
Food mill- for mashing and sieving cooked apples
Large bowl- fitted under the food mill
Glass jars or an airtight container for storing- This recipe makes 2 cups of apple butter. Store in 1 big jar or 2 little jars.

Simple Ingredients

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. Let’s take a look at what’s in this easy apple butter recipe plus some substitutions too.

Ingredients for apple butter made from wild apples.

Wild apples- Naturally tart and free for the picking, wild apples are any apple growing on an uncultivated apple tree. If you can’t find wild apples, use a tart variety of apple, like Jonathan, northern spy, or granny smith, from your local grocer instead.

Water- Simple, but a key ingredient for achieving silky apple butter.

Apple cider vinegar- Go for the good stuff. Choose vinegar that is organic, raw, unfiltered, and with the “mother”. Cheap acv will taste like a cleaning product. My favorite brands are Bragg and Eden.

Light brown sugar- is ideal for caramelization. Dark brown sugar, coconut sugar, or organic cane sugar will work in a pinch.

Vanilla- adds depth of flavor and makes the warm spices shine.

Spices- Cinnamon, nutmeg, ginger, and cloves are used for good reason. They’re the same spices found in mulled apple cider!

How to Make Apple Butter with Wild Apples (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

1. Core your apples and cut them into eighths. There is no need to peel them as the peels will come off in the food mill. Trim away any blemishes or peck marks. Rinse under cold running water.

2. In a small (3-4 quart) Dutch oven over medium-high heat, add the cut apples, water, apple cider vinegar, and salt. Stir it all around.

3. Cover the pot, leaving a little gap for steam escape. Simmer the apples, stirring occasionally, for 30 minutes until they are very soft and nearly reduced to mush. Adjust the heat as needed to maintain a gentle simmer (not a rapid boil).

4. Carefully transfer the hot mash to a food mill which has been placed over a large bowl. Crank the handle, processing the cooked apples into apple sauce.

Apple butter on the stovetop with sugar and spices.

5. Scoop the apple sauce back into your clean Dutch oven. Turn the heat back to medium-high. Add the sugar, spices, and vanilla. Stir until well combined. Once volcanic bubbles start to erupt from the sauce, reduce the temperature to medium-low heat.

6. Simmer for 15 minutes, stirring frequently, giving the sugar time to caramelize and the apple butter time to reduce and thicken. Give it a taste, adding more sugar to your liking. When you can turn a small scoop over on a spoon without it falling off, it’s done.

7. Once cool, transfer to lidded glass jars for immediate use or store in the fridge for 1 month. Enjoy!

Apple butter in jars ready for spreading.

Helpful Tips

Do not peel your apples. Apple peels contain natural pectin which will help thicken your apple butter. And they will easily separate in the food mill.

Use a food mill, not an immersion blender. You will find endless uses for a food mill in your kitchen, and I highly recommend adding it to your collection! It mashes and strains simultaneously, removing any tough fibrous bits. This preserves the dense silky texture in foods like apple butter and mashed potatoes.

Add sugar to taste. Start with the amount of sugar listed in the recipe card. Then taste your apple butter near the end of the cooking process. You may need more sugar depending on how tart your wild apples are. Add more, one tablespoon at a time, to taste. You've hit your sweet spot when it tastes so good you want to eat the whole pot!

How to Store

This small batch apple butter recipe requires no canning. So, you’ll need to store it in the refrigerator. Scoop the warm spread into clean glass jars. Once cool, affix the lid and store in the fridge for a month or in the freezer for 6 months.

FAQs

What is apple butter?

Apple butter is a thick, smooth, and warmly spiced spread. It does not contain butter or any dairy.

Unlike apple sauce which has a chunkier texture, apple butter is cooked down, run through a food mill and simmered until the apples and sugar caramelize. The mixture becomes a rich dark brown color, velvety, and spreadable.

Is it safe to use apples with blemishes and peck marks?

Yes!!! Do not fear the odd peck mark or blemish on your freshly picked apple. Use a paring knife to cut away the parts you do not want to eat. If the flesh is white and crisp, it’s perfectly safe to eat.

What can I use instead of a food mill?

If you don’t have a food mill available to use, start by peeling your apples. Then, proceed with the recipe as directed. When you get to step 4, transfer the apples to a high-powered blender instead of a food mill. Blend until silky smooth and move onto step 5.

Apple butter tastes delicious in any recipe where you would use fruit jam! Here are some ideas.

Layer it with granola and vegan yogurt in a breakfast parfait.

Spread it on biscuits, English muffins, or scones.

Use it as a sweet and tangy spread in between cake layers instead of frosting for an autumnal vibe.

Apple butter and almond butter sandwiches made with graham crackers is a snack the whole family will love.

Use in place of apple sauce in sweet or savory recipes.

Apple butter also makes a great gift!

The apple tree across the street becomes my best friend in October. It’s tart juicy fruit calls me over for a weekly play date. Naturally, I accept and, basket in hand, happily skip on over. This week, it’s the best apple butter. Next week it may be mulled apple cider. With endless apples, what would you make first? 🍎🍏

Big hugs from a warm and buttery kitchen!

X,o,

Small Batch Apple Butter Made with Wild Apples

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