| Sign Up

Apple Butter

Submitted by: JustRightMenus

Servings: 4 pints

Categories: apple

From the kitchen of:

from Joy of Cooking


4 lb apples, washed

2 cups of apple cider or cider vinegar ((I use 1 1/2 cups cider + 1/2 cup cider vinegar))

sugar (about a third of a 5 lb bag)


Quarter the apples, removing the stems.

You don't have to peel or core the apples.

Put your apples and cider/vinegar in a big pot (that holds at least 4 quarts).

Cook on low until the apples are soft.

Strain the apples, so you can remove all core parts, seeds, and peel. You can squish it through a colander, using a spoon OR see if you can find a Squeez-o or something like it. (You never know what's lurking in Grandma's attic - just ask!) 

Return the apples to the pot.

For every cup of apple, add 1/2 cup of sugar. (When I last did 12 lb of apples, I needed an entire 5 lb bag of sugar.)

Cook until a bit thicker ... when you no longer see a ring of liquid around the edge when you put a small spoonful on a plate, it's done.


Pour the apple butter into hot, sterilized jars (just boil them) leaving 1/4" empty at the top. and put on the lids & rings to seal.

Process for 10 minutes in a boiling-water-bath canner... or in a really freaking big pot.