Apple Butter

Homemade apple butter recipe, complete with step-by step instructions. Apple butter spiced with cinnamon, cloves, allspice, and lemon. Great on toast!

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Photography Credit: Elise Bauer

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.

Apple Butter

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.

This recipe produces a classic apple butter, both sweet and tart, the addition of cider vinegar just intensifying the flavor and giving it its tangy edge. It’s seasoned with cinnamon, cloves, allspice and lemon.

Apple Butter Recipe

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

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

Special equipment:

  • 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
  • A 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 (cooked apples and liquid) into a chinois sieve (or food mill) 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 214 Comments

  • Jan

    Thankyou for the step by step instructions.What a wonderful treat.We will do this every year.I also found that I needed to reduce the vinegar by half..or in other words..doubled the rest of the recipe because the vinegar was that prominent..we used Braggs.The resulting apple butter is perfection.

  • James Bryant

    For Megan O’Neal… I have been making apple butter for over 50 years and follow a really old recipe, I only use sugar, ground cloves and cinnamon. I absolutely refuse to eat store bought. My grandchildren love it. Used to cook in a copper kettle but didn’t need that much (to much work)so I reduced the recipe to slow cooker size.

  • Chantil

    Kathy Evans,
    Just put some canning rings in your pressure cooker to set your jars on. Make sure you have enough room to have water covering your jars, no lid no pressure, water bath!

  • Hilda Sterner

    I’ve been making quince jam for the last few years, and finally got my hands on some quince yesterday. For some reason they’ve been extra difficult to find this year. I was planning on making jam again, but a friend suggested membrilo. I decided to search of a recipe to try and stumbled on this one. Can’t wait to make some and surprise the family!

  • Kathy Evans

    This is my first time making apple butter. My house smells amazing and the butter taste GREAT! Everyone says to hot water bath and I have only pressure canned. May I pressure can my pints and if so for how long and at what pound? Thank you for any help. Looking forward to finishing up this project tonight and enjoying this winter.

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