Homemade Apple Butter

By Yankee Magazine

Oct 04 2007


This homemade apple butter is lovely spread on toast, exquisite on vanilla ice cream, and an excellent use for the fall’s excess apple bounty.


Makes about 6 pints.


10 pounds apples (use a mixture of varieties for good flavor)
1 cup water
2 cups cider
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon salt


Core but do not peel apples. Cut up apples and place them in a large kettle with the water and cider. Cook mixture until apples are soft, then put through a food mill. Place mixture in a pan and cook down for about 25 minutes, stirring to keep from scorching. Then measure the pulp, and for every 3 cups of pulp add 1 cup of sugar (or less for a tarter butter). Add spices and salt, and cook, stirring frequently, until butter is thick. Pour into hot sterilized canning jars and seal.
VARIATION: A quick way to make the butter without constant stirring is to cook the mixture uncovered in a roasting pan in a 250 degree F oven for about 3 hours. Stir a couple of times, and when the butter is at the desired consistency, spoon it into hot sterilized canning jars and seal.