Spiced Apple Butter Cloves

I stumbled on this recipe one rainy October when I had a box of apples going soft on the counter and no plan for them. The house smelled like a candle shop by hour two, all cinnamon and clove, and I realized I'd been stirring absentmindedly for twenty minutes just breathing it in. Now I make it every fall, not because I need to, but because that smell means something.

I brought a jar to my neighbor once, the one who always shares her tomatoes, and she called it the best thing she'd ever put on toast. I didn't tell her how easy it was. Sometimes it's nice to let people think you worked harder than you did.

Ingredients

• Apples: I like Gala or Fuji because they break down sweet and smooth, but honestly any apple you have too many of will work. Peel them well or you'll get little chewy bits later.
• Granulated sugar and light brown sugar: The mix gives you sweetness and a hint of molasses depth. I tried cutting the sugar once and regretted it, the apples need it to cook down right.
• Apple cider or water: Cider adds another layer of apple flavor, but water works fine if that's what you have. Don't overthink it.
• Ground cinnamon: The backbone of the whole thing. I use a little more than the recipe says because I like it bold.
• Ground cloves: This is what makes it smell like a memory. Just don't add extra, cloves can take over fast.
• Ground allspice and ground nutmeg: They round out the spice blend and make it taste like something your grandmother would have made.
• Salt: A small amount that you won't taste but will miss if you skip it.
• Fresh lemon juice: Brightens everything up and keeps the sweetness from going flat.

Instructions

Start the simmer:

Toss the apples, both sugars, and the cider into your heaviest pot and stir it all together. Set it over medium heat and let it go, stirring now and then, until the apples collapse into themselves and smell like autumn.

Blend it smooth:

Pull the pot off the heat and use an immersion blender to puree everything until it's completely smooth, no lumps. If you're using a regular blender, work in batches and be careful, hot fruit has a way of erupting.

Add the spices:

Stir in the cinnamon, cloves, allspice, nutmeg, salt, and lemon juice. It'll smell incredible immediately.

Cook it down:

Put the pot back on low heat and let it simmer uncovered, stirring every ten minutes or so to keep it from sticking. After about an hour and a half, it should be thick, glossy, and deep brown, the kind that holds its shape on a spoon.

Taste and adjust:

Try a little on a cool spoon. If it needs more sweetness or spice, add it now while it's still warm.

Jar it up:

Let it cool for a few minutes, then spoon it into clean jars. It'll keep in the fridge for weeks, or you can water bath it if you want to store it longer.

Save

The first time I made this, I gave jars to everyone I knew, tied with twine like I was running a cottage business. My brother still asks for it every Christmas. I think he likes the jar more than the butter, but I don't mind.

How to Know When It's Done

Spoon a little onto a cold plate and let it sit for a minute. If it stays put and doesn't run, you're there. If it slides around, give it another twenty minutes and check again. I learned this after making apple soup once, which is less charming than it sounds.

Best Ways to Use It

I keep a jar in the fridge and eat it on toast most mornings, but it's also perfect stirred into oatmeal, spread on pancakes, or eaten with a spoon while standing at the counter. My favorite way is on a piece of sharp cheddar with crackers, the sweet and salty thing is unbeatable.

Storage and Gifting Ideas

If you're not canning it, this keeps for about three weeks in the fridge, though it never lasts that long at my house. For gifting, I use small jars with cloth tops and a handwritten label. People love it, and it feels more personal than anything you could buy.

• Freeze it in small containers if you want to keep it longer, it thaws perfectly.
• A split vanilla bean added during the simmer makes it taste even richer.
• Try it swirled into yogurt or spooned over vanilla ice cream for an easy dessert.

Save

This recipe doesn't ask for much, just time and attention, and it gives back something that feels like care in a jar. I hope it fills your kitchen the way it does mine.

Recipe FAQs

→ What types of apples work best?

Sweet and crisp varieties like Gala, Fuji, or Honeycrisp provide a balanced flavor and smooth texture.

→ Can I use water instead of apple cider?

Yes, water can replace apple cider without impacting the spice profile significantly, though cider adds a subtle fruity depth.

→ How do I prevent the spread from sticking while simmering?

Stir frequently over low heat to avoid sticking and ensure even thickening during the slow cooking process.

→ Is it possible to adjust the spice levels?

Absolutely, you can increase or decrease cinnamon, cloves, or allspice quantities to suit your taste preferences.

→ What are ideal serving suggestions?

Enjoy it spread on toast, pancakes, or stirred into oatmeal and yogurt for a flavorful boost.

→ How should it be stored after preparation?

Keep refrigerated in sterilized jars for up to three weeks, or freeze in airtight containers for up to six months.