This one is even better than the famous apple butter served at a popular French Canadian restaurant chain in Quebec. I make a huge batch using the tart apples from the tree in our yard. The sourness balances out perfectly with the maple syrup. Very freezer-friendly and great as a gift. No one will know how easy it was to make! Serve with toast or baguette.


Recipe Summary

30 mins
50 mins
1 hr 20 mins
50 servings


Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place apple slices in a big pot with maple syrup. Bring to a boil and simmer until apples are very tender, about 45 minutes. Mixture will be thick which is what is required to achieve a rich texture as the final result. Remove from heat.

  • While apples are still hot, add them to a blender with cubes of cold butter, working in small batches so blender is only 1/3 full at a time (for safety reasons so hot mixture won't splatter everywhere). Blend until smooth. Transfer to a bowl and mix until smooth.

Cook's Notes:

You can use any apple variety of your choice. The smaller you cut the apples, the faster they will cook.

No need to worry how much butter you add to each batch in the blender, but unsalted butter is important here. Emulsifying the butter in at the end instead of cooking it with the apples is what makes this recipe extra special and not as dark as other apple butter recipes.

Nutrition Facts

78 calories; protein 0.2g; carbohydrates 11.9g; fat 3.8g; cholesterol 9.8mg; sodium 1.6mg. Full Nutrition