Apple Butter

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Apple Butter
Serves 1
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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  1. 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.
  2. 4 strips Fresh Lemon Peel, use a vegetable peeler to strip 4 lengths
  3. 1⁄2 cup Cider Vinegar
  4. 2 Cinnamon Sticks
  5. 3⁄4 cup Light Brown Sugar
  6. 3⁄4 cup Granulated Sugar
  7. 1 cup Water
  8. 1⁄2 tsp. Kosher Salt
  9. 1 pinch Nutmeg or Allspice
  1. Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
  2. Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
  3. 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.)
  4. The finished butter can be canned (follow standard canning procedures) or kept refrigerated up to 2 weeks.
  1. 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.
  2. Note 2: The cooked apple butter should be pureed in a food processor or ground in a vegetable mill.
Nino Salvaggio