Gourmet Apple Butter

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May. 04, 2010


Apples 6 Pound , quartered and cored
Apple juice 2 Quart
Sugar 3 Cup (48 tbs)
Ground cinnamon 1 1⁄2 Teaspoon
Ground cloves 1⁄2 Teaspoon


Combine apples and apple juice in saucepan.

Cook until apples are tender.

Put through a food mill.

Place 12 c.apple pulp into kettle.

Cook pulp until thick enough to round up in spoon.

Stir pulp frequently as it thickens to prevent sticking.

Add sugar, cinnamon and cloves; continue cooking slowly until mixture is thick, about 1 hour.

Pour into hot, sterilized jars to within 1/4 inch from top.

Adjust jar lids.

Process in boiling water bath 10 minutes.

Recipe Summary

Difficulty Level: Easy