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Apple Butter

Photo Credit
Brent Hofacker/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 3 to 4 quarts.
Category
Dips and Spreads
Fruit
Course
Side Dishes
Preparation Method
Cook
Simmer
Sources
Yankee Magazine's Great New England Recipes

Make your own apple butter with this simple recipe. Apple butter is a delicious alternative to peanut butter and a great way to use fresh apples. There’s no need to peel the apples, but you can if you prefer.

See Best Cooking Apples and use the varieties you would use for applesauce.

Cortland apples work well because they don’t oxidize as rapidly when cut as do other varieties. 

Ingredients
1/2 peck or 6 pounds mixed apples, cored and quarter
2 cups apple cider
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
zest and juice from 1 lemon

Instructions

In a pot over medium heat, cook apples until soft, adding enough cider to get them started without scorching. When apples are soft, push through a sieve into the pot. Add remaining ingredients and simmer over very low heat, uncovered, until desired thickness is reached. Stir often to avoid burning.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Laura Hulsey</span> Tue, 09/13/2022 - 19:55
To preserve it do you process it the same as canning?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 09/19/2022 - 14:01

Hi, Laura. This is a great question. If you want to process the apple butter in pint jars, you will use a 10 minute water bath. If you use quart jars, 15 minutes.

 <span>Linda</span> Tue, 10/26/2021 - 14:27
I can’t see the amounts used in this recipe would yield 3-4 quarts.
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 10/28/2021 - 10:11

Hi, Linda. The yield will likely be closer to 3 quarts, but apples comes in many sizes so in some cases it may yield more.

 <span>Sherry Colin</span> Sat, 10/02/2021 - 17:40
what about the lemon and lemon juice? Do you cook it also and will that be a nice tart flavor?? The recipe says season with remaining ingredients--throw in the rind ?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 10/04/2021 - 10:29

Hi, Sherry. We understand that the directions can be confusing. We have updated the recipe to be more clear. Enjoy.

 <span>Suzanne Brooks</span> Wed, 09/29/2021 - 09:59
I made this and really love it. Best I've had since childhhod. I put it on my morning oatmeal instead of other sweeteners. Spicy and delicious and so easy to make.
<span>Jane Stuart</span> Sun, 03/05/2023 - 20:38
That sounds fantastic!
<span>Lisa</span> Thu, 09/24/2020 - 15:55
I've been wanted to make apple butter! How is this different from applesauce?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 09/24/2020 - 17:06

Good question! They are similar in that you're cooking apples. It's more of a continuum. Applesauce is thinner. Apple butter is thicker—because it's cooked longer. It becomes more of a spread. And it's flavor becomes more condensed so it tastes more intense. Many folks use more spices in apple butter than applesauce but it's personal preference.