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Apple Butter

Apple Butter
5 votes, 4.20 avg. rating (83% score)

Yield: Makes about 6 pints.

This butter is lovely spread on toast, exquisite on vanilla ice cream, and an excellent use for the fall's excess apple bounty.


  • 10 pounds apples (use a mixture of varieties for good flavor)
  • 1 cup water
  • 2 cups cider
  • Sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/4 teaspoon salt


Core but do not peel apples. Cut up apples and place them in a large kettle with the water and cider. Cook mixture until apples are soft, then put through a food mill. Place mixture in a pan and cook down for about 25 minutes, stirring to keep from scorching. Then measure the pulp, and for every 3 cups of pulp add 1 cup of sugar (or less for a tarter butter). Add spices and salt, and cook, stirring frequently, until butter is thick. Pour into hot sterilized canning jars and seal.
VARIATION: A quick way to make the butter without constant stirring is to cook the mixture uncovered in a roasting pan in a 250 degree F oven for about 3 hours. Stir a couple of times, and when the butter is at the desired consistency, spoon it into hot sterilized canning jars and seal.
Updated Thursday, October 4th, 2007
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One Response to Apple Butter

  1. Anonymous October 21, 2008 at 8:20 pm #

    This recipe is like what I remembered apple butter tasting like from when I was a kid. It has more spices in it than the recipe in my canning book. Just be sure to get an early start, as it takes a long time for it to cook down and get the texture and dark color. I cooked it very slowly on top of the stove. It definitely is an all day job, time consuming, but not hard, well worth the time it takes. Very good.

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