Apple Butter


12 lbs. apples
2 cups apple cider
4 cups sugar
4 teaspoons cinnamon
2 teaspoon allspice
1 teaspoon cloves


Wash apples and remove stems.

Place apples in a large kettle, cover with water and bring to a boil. Reduce heat and simmer until apples are tender. Drain.

Puree apples using a food mill or sieve into a large pot. Discard seeds and skins.

Add spices to apple pulp. Cook over low heat, stirring occasionally, until mixture thickens. This takes about 1 1/2 – 2 hours.

Pour hot apple butter into sterilized pint canning jars and fill  to within 1/4 inch of top. Seal and process in boiling water bath canner for 10 minutes.

YIELD: Makes 6 pints

Recipe courtesy of Prevedelli Farms.

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