Apples: I recommend a mix of both red and green apples for a combination of tart and sweet flavor. Feel free to use the type of apples you like (Granny Smith apples, Gala apples, Pink Lady apples, Golden Delicious, Honey Crisp apples, Fuji 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 2 weeks.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.