Apple butter

Made  times
Rosa Christine Reeve 0

"This is the best apple butter I've ever had. I got it a while ago from 'Kitchen Gardener' (an excellent magazine, by-the-bye). Cooking the apples with the peel and core adds pectin, so your apple butter won't end up being soupy like apple sauce, but of perfect firmness."
Added to shopping list. Go to shopping list.


75 servings
Serving size has been adjusted!

Original recipe yields 75 servings



  • Prep

  • Cook

  1. Remove the stem, blossom and seeds from the apples. Slice thinly into a big pot. Add 1 cup of the sugar and the water. Cook over medium heat, covered, 'til apples are soft; whenever you uncover to check, give the apples a good stir.
  2. Push the soft apples through a sieve or collander and return to the pot. Stir in the rest of the sugar, the vinegar and the spices.
  3. Cook over medium-low 'til nicely thickened. Pack into jars.