Rita’s Apple Butter: A Taste of Home, Two Ways
Some recipes carry more than just flavor—they carry family, memory, and a little piece of the past. For me, apple butter is one of those recipes.
Growing up, my grandmother Rita always had a jar of it on the table. We never let anything go to waste in her house, and when the apples started to turn, I knew what that meant: she’d soon be simmering a big pot of apple butter. The smell would fill her kitchen, and before long we’d have jars lined up, ready to enjoy all season long.
This week, when I noticed about six apples starting to bruise, I thought of her. Instead of tossing them out to the woods, I decided to make a couple of jars myself. And just like that, the tradition continued.
Why Apple Butter (Especially Now)?
As September approaches, I can’t help but feel the shift in the air. Apple-picking season is just around the corner, which to me always feels like the unofficial kickoff to fall. Cozy sweaters, crisp mornings, football games, and yes—apple butter simmering away.
Apple butter is simple yet magical. It takes something ordinary—apples that might be past their prime—and transforms them into a velvety, spiced spread that’s good on just about anything. You don’t need a lot of fuss: whether you prefer the stovetop or the crockpot, it’s the same ingredients and the same cozy result.
Rita’s Apple Butter Recipe
Ingredients (for about two 8 oz jars)
6 medium apples, peeled, cored, and chopped
1 ½ cups brown sugar (white sugar works too, or a mix—your preference)
1 Tbsp cinnamon
1 Tbsp nutmeg
¼ tsp cloves
1 Tbsp vanilla extract
½ tsp salt
Optional: 1 Tbsp apple pie spice for extra depth
Stovetop Method (Small Batch, Cozy & Hands-On)
Combine apples, sugar, and spices in a saucepan with a splash of water (about ¼ cup).
Simmer on low for 45–60 minutes, stirring occasionally, until the apples are soft and thickened.
Smooth it out: Use a purée tool, blender, or immersion blender until the texture is silky and consistent.
Spoon into jars and let cool. Store in the fridge up to 2 weeks or freeze for longer.
Crockpot Method (Busy Day, Hands-Free)
Place apples, sugar, and spices directly into the crockpot.
Cook on low for about 5 hours, stirring once or twice if you can.
Smooth it out: Just like the stovetop version, use a purée tool, blender, or immersion blender until you get that velvety apple butter texture.
Spoon into jars and let cool. Store in the fridge up to 2 weeks or freeze for longer.
**Note: Both methods yield about two 8 oz jars. You can also use smaller jars—they make the perfect holiday gift when tied with a ribbon and a handwritten tag.
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How to Enjoy It
Apple butter is endlessly versatile. Try it:
Spread on warm biscuits or toast
Swirled into oatmeal
As a topping for pancakes or waffles
In yogurt with granola
As a sweetener in baked goods
My personal favorite? On a warm, buttery biscuit. There’s something about that combination—the flaky bread soaking up the spiced sweetness—that feels like pure comfort. It instantly takes me back to my grandmother’s table.
A Little Lesson from the Kitchen
Making apple butter reminded me of something my grandmother taught without words: you don’t need abundance to create something meaningful. Even six apples that were nearly tossed out became two jars of comfort, love, and memory.
And now, as September rolls in and fall peeks around the corner, I’m reminded that the best traditions—like apple butter—are worth carrying forward. Because food is never just food—it’s a story, a connection, and a way to savor the season we’re in.
So whether you’re apple picking with your family this fall, or rescuing a few apples from the back of your fridge, try making a batch of Rita’s Apple Butter. Who knows—it might become part of your story too.