Apple Butter



12 medium apples -- unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

Core apples, cut into eighths, and place in heavy saucepan. Barely cover with water (about a cup). Cook over medium heat until apples just soften, stirring often. Cool slightly and force through food mill. Measure pulp and return to saucepan. Add 1/4 cup sugar for every cup of pulp.
Bring to a rolling boil over moderate heat. Add spices. Continue to cook, stirring constantly, until temperature of apple mixture reaches 220 on a candy thermometer. Ladle into sterile 1/2 pint jars, seal, and process according to jar manufacturer's instructions. Makes about 6 pints, or 81 servings of two tablespoons each.

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NOTES : VARIATIONS: Substitute pears for apples, omit nutmeg, add 2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated lemon peel, omit ginger and cloves.
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01-31-04, 04:33 AM
NCcichlid
Is there a particular kind of apple you recomend for apple butter?

This message has been edited. Last edited by: DorianGreyed,

I've looked all over the place and there is rarely a specific mention of apple types. I suspect you can choose an apple that you are fond of in terms of texture and taste and use that for the recipes.

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Apple Butter

8 qts.apples, peeled and sliced
1 gal. Apple Cider
4 ½ to 5 cups sugar
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg and allspice


Peel apples and boil in cider. Add sugar and spices. Stir well and place in oven at 300° for about 3 hours or until it jells or thickens. Add more cloves and cinnamon if you like. Jar and seal.

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Baked Apple Butter

12 large apples
3 cups apple cider
4 cups brown sugar
2 tsp. cinnamon
½ tsp. cloves
¼ tsp.nutmeg
1 tsp. allspice


Peel and cut apples into eighths. Put the apples and the cider into a large pot. Cook over medium-high heat until the liquid is simmering. Cover the pot, lower the heat, and cook the apples until they are soft and mushy. This usually takes between 30 to 60 minutes. Pour the apple mush into a large casserole dish or Dutch oven. Add the sugar, cinnamon, cloves, nutmeg and allspice. Stir well. Bake in the oven at 275° for 1 ½ - 2 hours or until the apple butter is dark and thick. Cool the apple butter, and store it in tightly covered jars in the refrigerator.


In fact, here is a recipe you can use apple sauce you have made:

Apple Butter from scratch

Has anyone tried one of these apple butter recipes themselves and had success?
And how do you store it once made? Just jar it and put it on a shelf, or should it be specially sealed somehow and refrigerated or frozen? Thanks!