Apples: Feel free to use the type of apples you like (I used gala apples, but you can also use pink lady apples, golden delicious, honey crisp apples, etc.)

Brown Sugar: I used brown sugar to give it a deeper flavor. If you are diabetic or insulin-resistant, I highly recommend using brown granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

White Sugar: I used white sugar, but cane sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).

Spices: I used a mix of ground cinnamon and ground nutmeg to give this apple butter fall flavors. Alternatively, you may also replace them with 2/3 teaspoon of pumpkin pie spice instead.

Vanilla Extract: I like adding a bit of vanilla extract for flavor, and highly recommend that you add it too.

Storing/Freezing: You can either enjoy the apple butter or cool it before transferring it to an airtight container and store it in the refrigerator for up to 1 week.If you don’t plan on using the apple butter within a week, freeze whatever amount you are not using in freezer-safe jars (leaving 1 inch of space empty as the apple butter will expand once frozen). Store in the freezer for up to 3 months. Thaw the frozen apple butter completely overnight in the refrigerator before enjoying.