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Apple Butter

Ingredients

  • 2 cups thick applesauce or 2 lbs of apples to make from scratch
  • 2 cups filtered water
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/8 tsp. ground cloves

Instructions

Optional: Making Apple Sauce

  • I use my handy dandy apple peeler corer to peel, core, and slice.  That cuts up my apples nicely, and I put them in a big stock pot.
  • I add about 1/2 cup water, then cover it and allow it to simmer on medium heat for 30 – 60 minutes.
  • I stir about every 10 – 15 minutes to allow the apples to steam and begin to fall apart.  This results in very chunky, thick applesauce.

Making Apple Butter:

  • The applesauce goes into the blender with the water.  (It's much too thick right now and won't make good apple butter this way.  I tried it years ago, but it did not work.)
  • Blend this until completely smooth and rather thin.
  • Add it to a Crockpot.
  • Add your spices.
  • Stir it all up, then turn it on low.

Optional: Canning the Apple Butter:

  • Fill your jars with the hot apple butte,r leaving an inch of head space at the top of the jar.  I like to use half-pint jars when possible because we won't use a ton more than this before it goes bad.
  • Put the jars into the water bath and process for 20 minutes.
  • Pull out of the pot and let the jars sit undisturbed for 12-24 hours to ensure the jars seal.  Now, you've got canned apple butter that is ready for winter!