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Cinnamon Apple Butter Baby!


Ever had apple butter before? If not, you’re missing out on one of the great classic spreads that’s best made with fresh-picked apples around harvest time…

How do I describe it? Think of concentrated apples with a cinnamon flavor that’s thick enough to spread like whipped butter. That’s apple butter! And by the way, there’s no butter in it! Apples, some coconut sugar, cinnamon, allspice, and that’s it.

I decided to make apple butter because I was looking for a paleo-friendly topping with no refined sugars for waffles, paleo ice cream, or maybe a savory paleo biscuit? Yumm…

I’ve made this recipe pretty simple for you. In some eastern states, making apple butter is a big community event that takes days to prep and cook in huge copper kettles over wood fires. 

This one’s a lot easier, but it does take a little time to get it all cooked down. So while mine was simmering on the stove, I researched recipes, did some laundry, and vacuumed the floor. Us girls are such great multi-taskers!

You might want to save this recipe for a lazy Sunday. If you still have those. I don’t have many, but it worked perfectly for me today.

I got a bag of Fuji apples on sale for mine…but you can choose tart apples, sweet apples, or whatever combination of the two you’d like.

This apple butter recipe is for making it the old-fashioned way, with unpeeled apples so you get the most intense flavors and pectin in your apple butter.

With that in mind, you’ll need to separate the skins from the apples after they’ve cooked a bit. I used a food mill I got for about $29. It worked great and I plan on using it again for other recipes. But you don’t need a food mill – just press the cooked apples through a sieve or strainer and that should do the job.

I had a couple of spoonfuls again today right out of the jar. Oh my, yummy goodness.

There are so many ways you could use this creamy fall delight. In fact, I came up with one just today…

…Tune in tomorrow for the recipe!


Cinnamon Apple Butter Recipe

Cinnamon Apple Butter Recipe


  • About 6 apples, washed, cored and roughly chopped (don't peel the apples!)
  • 1/2 cup of water
  • 1/2 cup of coconut sugar
  • 1 tsp of cinnamon
  • 1/2 tsp of allspice


  1. In a medium-sized saucepan, combine chopped apples and 1/2 cup of water
  2. Bring water to a boil, then reduce heat to low, stirring occasionally
  3. Within 30-60 minutes of cooking, apples should break down and look like chunky applesauce
  4. Remove from heat
  5. Now separate the apple skins from the puree using a food mill, or by forcing the apples through a sieve or strainer into a bowl
  6. Pour strained apple mixture back into your saucepan
  7. Now add the coconut sugar and spices
  8. Cook on medium-low heat and stir frequently. When the mixture thickens (it should be about the consistency of thick, creamy jam) remove from heat
  9. Makes about 1 1/2 to 2 cups of apple butter
  10. Store unused apple butter in sealed (preferably glass) container like a Mason jar
  11. Keeps in the refrigerator for about 3 weeks, or can be frozen for about six months

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