Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
cider vinegar – are you sure!?
Hi, Jay. Yep, we’re sure.
We made a double batch to sell at our boutique. It was a huge hit with our customers. Making more for our second week of sales. We also made a no sugar added batch for ourselves. Very delicious but the monk fruit sweetener crystallized in the jar. Not as attractive but still a good option. Thanks for the great recipe!Don and Patty in Minnesota.
Okay to multiply batches, or will that affect cooktime too much? Do I need to run 4# serial batches?
Hi, Sandra! Great question. I would run serial batches. Cooking down the apples can take a long time, doubling it would increase the cooking time considerably. I’d invite a friend over, put two Dutch ovens on the stove with each of you responsible for one. Canning is always more fun in the company of friends!
I used this recipe 2 years ago and it was a huge hit! I’m using it again this year and am wondering if anyone knows what temp would it need to be to reach the correct thickness. The saucer test has never worked for me.
It’s best to put a small spot of the apple butter on a glasses dish .. tip the dish A little , and see if the juice runs .. keep cooking till the spot of apple butter dosen’t have a liquid that runs Out .. then it’s done..
apples have different amounts of liquid, so this is a good way to test if you’ve cooked it long enough..
I think you mean lemon “zest”, not the rind, as stated in your recipe. Otherwise it’s delicious!
Yes, corrected, thank you!
The recipe was great and easy to follow. But be careful. The new canning lids don’t require boiling at all and boiling them can damage the seal.
Did not care for the Apple cider VINEGAR in the recipe.It did not dissipate and had that vinegary taste in your throat as an aftertaste. Tried to tweak it by adding more apples and sugar but it was too late. That sour vinegar after taste is there. Had to throw it away. What a waste!
Yes, I agree. I was skeptical so I cut in in half.
I had a little vinegarry aftertaste towards end of cooking. I added a 1 1/2 tablespoons of molasses. I couldn’t taste the vinegar after that.
Ok, I could still taste it so I added a few more tablespoons. It is better.
Easy to follow recipe and turned out delicious. I add pears to my apples and made apple pear butter.
Love it!!! One question, how long does it stay good after being canned?
It’s a low acid food so unless you pressure cook it it won’t last long and it must be refrigerated.
I made this a couple of years ago. Just did the normal 10 min non pressure boil and kept them in the pantry. It was fine, no issues at all with any of the jars.
I love this recipe and have made it twice, with excellent results. I used sweet apples and so reduced the sugar. I mistakenly added nutmeg in the first batch, along with the other spices. So I added cloves as suggested in second batch. Then I realize I like the nutmeg addition. Next fall I’ll try this recipe with crabapples.
There’s nothing wrong with nutmeg, cloves, and or cinnamon with apple butter. Nice happy accident, Ronni! Glad it worked out well!
You eat the apple seeds? I thought they were toxic.
You use a food mill to separate the peels/seeds from the pulp.
Gotta say, I was skeptical – apple cider vinegar – really!?!?! But I was pleasantly surprised with the outstanding taste, The changes I made were that I added apple cider instead of the water and 2 cups of brown sugar and 2 cups of white. Next time I will use a little less sugar as I like it a bit more tart (1&1/2 cups of each). ..or maybe my granny smith’s were not as tart as I would have liked them to be. The added plus is how wonderfully “autumn” the house smelled while it was cooking.
When your cooking by the bucket what are the amounts? How much pulp to how much spice? Pounds of apples are meaningless!
Hi Santina, well buckets come in different sizes, so coming up with a recipe that measured in buckets would be problematic.
She meant by the bushels probably. A bushel of apples is 48 pounds approximately.
Love this recipe. I have alot of old cookbooks and family recipes, just moved and they are packed. So I needed to find a recipe close to mine. This is PERFECT . Thankyou
Most delicious apple butter ever! Thanks for your recipe! I forgot the lemon in my second batch, tasted it, knew it wasn’t as good as the first batch, checked your recipe again, and added the lemon–Wow! What a difference! I had that perfect apple butter again. Yummy! (I used brown sugar for 1/2 of the sugar; I think that brings out the flavors a bit more.)
I am getting ready to make this. My neighbor just gave me a huge bag of Cortland apples. If I do not “can” the butter, can I place in sterilized jars and freeze until needed?. Thank you
Hi, Nancy! A lot of people freeze apple butter. I think you’d be safe to give it a go.
Do you use the water in the apple that they where boiled in?
Hi Tammy, when you cook the apples, they will break down in the water. You will put all of it through a food mill or chinois.
What if you didn’t add the water vinegar mixture? Does that effect the Canning process or is it no go to can anymore??
Just made this today. It tastes amazing!!!! Thank you so much for sharing your recipe with us.
I’m so glad you like it Tis!
Can you refrigerate and process the next day? I started late and don’t have time to finish.
Hi Tammy, yes, as long as you let the apple butter simmer for at least 15 minutes after reheating it.
any chance this can be done with an alternative sweetener my husband is a diabetic
Hi, Deb! That’s a great question, but I’m afraid I don’t have the answer to it. I’m not sure what the guidelines are for canning with alternative sweeteners. Does anyone one else have experience with this?
My mother has been canning for years, she makes her apple butter WITHOUT added sugar and simply uses pectin as a thickener, since most of the thickening comes from the sugar caramalizing.
I absolutely loved this recipe!!! I decided to make it in the slow cooker since i seemed like I’d have to stir the apples quite a bit if I made it on the stove top. I didn’t include the core, but I left the granny smith and a couple of Royal Gala apples unpeeled. Then I added the ingredients on the list–except for the water. I omitted it. I like things tart so I only added 1 1/3 c. sugar and 2/3c. brown sugar. I added only 2 whole cloves and substituted 1/2 t. nutmeg in place of the all spice. I cooked it on high for an hour, and the left it on low (or keep warm if your crockpot runs hot) overnight. I cooked it for around 14 hours total although you could probably cook it for less time. Even without the cores, it was thick and rich in flavour. We absolutely love it. It’s AMAZING!!!!!!!!!!!!!!