Apple Butter Recipe

Apple Butter Recipe

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Master Cook 1

"Apple butter that can be altered in a pinch!"
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1 h 15 m servings 171 cals
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Original recipe yields 15 servings



  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
  2. Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


  • Cook's Note:
  • To make a spiced apple butter, add 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon allspice with the sugar.


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Great taste, I added the zest of lemon to it cut into very tiny pieces just for additional flavor and a crushed vit C tablet for longer shelf life / to avoid fungi formation.

I wanted to compare this recipe to mine,& I found out that apple butter is actually better with vanilla extract. This recipe is very flavorful and was just missing my touch. As I always say,"A...

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