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A recipe whose ancestry goes back centuries, this apple butter is a wonderful "base" recipe which you can "tweak" to suit your own taste and sweetness.
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- 4 lbs. Cooking Apples, Make sure you use a cooking apple like: Golden Delicious, Jonagold, Granny Smith, Fuji, Jonathan, McIntosh, Braeburn, Cameo, Gala, Rome or Northern Spy. Or better yet, a blend.
- 4 strips Fresh Lemon Peel, use a vegetable peeler to strip 4 lengths
- 1⁄2 cup Cider Vinegar
- 2 Cinnamon Sticks
- 3⁄4 cup Light Brown Sugar
- 3⁄4 cup Granulated Sugar
- 1 cup Water
- 1⁄2 tsp. Kosher Salt
- 1 pinch Nutmeg or Allspice
- Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
- Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
- Return the pureed mixture to a non-stick sauce pan and cook over LOW heat while stirring for an additional 20 to 30 minutes or until the mixture is VERY thick. (Test by mounding spoonfuls.)
- The finished butter can be canned (follow standard canning procedures) or kept refrigerated up to 2 weeks.
- Note 1: If using oven method, omit water, place all ingredients in a pyrex or other suitable baking dish. Cover tightly with foil and bake at 300F approximately 1 hour or until apples are fork tender then follow steps #2 & 3.
- Note 2: The cooked apple butter should be pureed in a food processor or ground in a vegetable mill.
Nino Salvaggio http://www.ninosalvaggio.com/