Apple Butter


Rate this Recipe: 

No votes yet

Lovely on toast, exquisite on vanilla ice cream … For best flavor, use a variety of apple cultivars.


10 pounds apples
1 cup water
2 cups cider
4 cups (approx.) sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon salt


Core apples; don’t peel them. Cut them up and place in a large soup pot with water and cider. Bring heat to medium and cook until apples are soft.

When cool enough to handle, pass apples through a food mill (or puree in a blender or food processor).

Place mixture back in pot over medium heat and cook down about 25 minutes; stir often.

Measure pulp; for every 3 cups pulp, add 1 cup sugar (or less for tarter flavor). Add spices and salt, and cook, stirring often, until butter is thick. Pour into hot sterilized canning jars (leaving headspace), and seal.

Variation: A quick way to make this butter is to cook the mixture uncovered in a roasting pan in a 250º oven, about 3 hours. Stir a couple of times. When butter is at the desired consistency, spoon into hot sterilized canning jars (leaving headspace) and seal.

Cooking & Recipes


about 6 pints

Preparation Time: 

1 hour

Start to Finish Time: 

1-1/2 hours

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

374.20 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.