If you love the combination of honey and apples, this honey apple butter recipe is for you. Made with lavender honey and hibiscus flowers preserved in syrup, the result is an intensely apple-forward butter with gentle floral accents from hibiscus and lavender.
This page includes the full recipe, tips for technique and storage, and ideas for how to use your apple butter. Thank you to The Burrell Group for providing the hibiscus flowers and honey used in this version.
Special thanks to Wild Hibiscus Flower Company for the preserved hibiscus and to Honey Ridge Farms for the lavender honey that inspired this recipe.
What Does This Apple Butter Taste Like?
This approach to apple butter emphasizes pure apple flavor first, with honey providing a soft, caramel-like sweetness and hibiscus adding a bright floral-tart note. Lavender honey contributes a subtle perfume; used sparingly it lifts the flavor without becoming soapy or overpowering.
When the apple puree first goes on the heat it may seem mild, but long, slow reduction concentrates the sugars and deepens the apple character. A low, steady simmer for several hours transforms the mixture into a dark, silky butter with a rich, complex taste.
Because delicate floral notes can fade during extended cooking, a small amount of hibiscus syrup is added at the end to refresh that floral quality. Feel free to adapt the flower and honey components to what you have on hand — the method translates to many variations.
Recipes To Make Using Apple Butter
Homemade apple butter is versatile. Spread it on toast, biscuits, scones or pancakes. It also makes a lovely accompaniment to waffles, yogurt or cheese boards.
Use apple butter as an ingredient to add depth and sweetness to baked goods. A few ideas:
- Yeasted chai apple butter coffee cake — use any apple butter (chai spice or floral variations both work).
- Maple apple butter polka dot cheesecake bars — apple butter swirled into cheesecake for flavor and moisture.
If you enjoy this recipe, please consider leaving a star rating and a short comment so others can find and trust the recipe.
Hibiscus Lavender Honey Apple Butter
Equipment
- Large heavy pot
- Food mill (medium die) or fine strainer
- Wide, heavy-bottomed pot for reduction
- Blender (optional, for extra-smooth texture)
Ingredients
- 3 pounds mixed apples (a combination of sweet and tart varieties), scrubbed and quartered, no need to peel or core
- 1 cup (8 oz) apple cider vinegar
- 2 cups (16 oz) unfiltered apple cider or apple juice
- 6 hibiscus flowers preserved in syrup (or equivalent preserved hibiscus)
- 4 Tablespoons hibiscus syrup, divided (use 2 Tablespoons during cooking and reserve 2 Tablespoons to add at the end)
- 3/4 cup lavender honey (recipe used a lavender honey creme; any mild honey will work)
- 1 whole lemon, peel and pith removed
- 2 teaspoons kosher salt (this brightens and balances the flavors)
Instructions
- Place the quartered apples in a large, heavy pot. Add the apple cider vinegar, apple cider (or juice), the preserved hibiscus flowers and 2 Tablespoons of hibiscus syrup, the lavender honey, the prepared lemon, and the salt.
- Cover the pot and bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the apples are completely soft and falling apart, about 30 minutes. Stir to ensure all pieces are evenly exposed to the cooking liquid.
- Pass the cooked apples and all the cooking liquid through a food mill using a medium die. Transfer the resulting puree to a wide, heavy-bottomed pot. A larger surface area helps evaporation and speeds reduction.
- Bring the puree to a gentle boil, then reduce the heat to maintain a very slow, steady simmer or “burble.” Stir occasionally to prevent sticking and scorching—this becomes more important as the mixture concentrates.
- Simmer gently for about 5 hours, until the mixture has reduced substantially and turned a deep, reddish mahogany color. The texture should be thick and spreadable.
- Stir in the remaining 2 Tablespoons of hibiscus syrup at the end of cooking to refresh the floral notes. Taste and adjust seasoning if needed.
Optional Step
- For an ultra-smooth texture, blend the cooled apple butter briefly in a blender until silky. If blending introduces air and the mixture looks cloudy, return it to low heat for a few minutes to clear. Cool and refrigerate.
- Store refrigerated and enjoy within two to three weeks, or process in sterilized jars for longer shelf life following proper canning guidelines.
Notes
This recipe yields roughly one slightly generous quart when reduced to a thick butter. If you reduce less, you may have up to two quarts of a looser spread. Adjust cooking time and final reduction to reach your preferred consistency.
If you don’t have preserved hibiscus, a small amount of hibiscus tea concentrate or a pinch of dried hibiscus steeped and strained will provide a similar tart-floral lift. Use lavender honey sparingly to avoid an overly perfumed finish.
Nutrition
Hi, I hope you enjoyed the recipe and picked up a few tips. If you like my style, consider signing up for my occasional newsletter, The Inbox Pastry Chef, for updates on new recipes and behind-the-scenes notes.
Expect occasional emails with new ideas, seasonal recipes, and tips for improving kitchen techniques. Thank you for reading and for trying the recipe.
And there you have it — homemade hibiscus lavender honey apple butter. I hope you enjoy it!
What is your favorite fruit spread or sauce?
Take care, and have a lovely day.