Apple Butter

It’s hard to find any apple butter, let alone good apple butter in the grocery store these days. Making apple butter is a great way to preserve the fruits of an apple harvest.

In contrast to what the name implies, there is no “butter” in apple butter. The name comes from its smooth and buttery texture.

Apple butter is delicious on buttered toast. Although apple butter takes time to make (the sauce is slow cooked for at least an hour), the upfront part is easy. You do not have to peel or core the apples. The pectin for firming up the resulting jam resides mostly in the cores and there is a lot of flavor in the apple peels. After the first cooking, these parts get discarded as the pulp is run through a food mill.

Apple Butter

Apple Butter Recipe

  • Prep time: 20 minutes
  • Cook time: 2 hours
  • Yield: Makes a little more than 3 pint jars.
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Ingredients

  • 4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
  • 1 cup apple cider vinegar
  • 2 cups water
  • Sugar (about 4 cups, see cooking instructions)
  • Salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • Grated rind and juice of 1 lemon

Equipment Needed

  • 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
  • A food mill or a chinois sieve
  • A large (8 cup) measuring cup pourer
  • 6-8 8-ounce canning jars

Method

Preparing the Fruit

1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking

2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Measure out the purée and add the sugar and spices

3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

Canning

5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.

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Showing 4 of 168 Comments

  • clara

    can I make pear butter this way instead of apples use pears..I made pear butter years and years ago but with age my mind has lost the way to do it..thanks for any help that you can give me…

  • Robin

    Hi,

    I am going to try the apple butter, but was wondering if I needed the sieve or not. I just bought an apple peeler, corer and slicer. Do you think if I cooked them long enough I could get away without it?

  • Julie

    could you use crab apples for this recipe and do you have to use apple cider vingar?

  • elise

    Hi Julie – According to my parents, the experts, you could use crab apples but why would you go to the trouble? Crab apples are so small. Better to pickle them. We suppose that you could use regular white vinegar instead of apple cider vinegar, but again, why would you? Apple cider vinegar will contribute to the flavor of the apple butter.

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