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Apple butter is delicious on hot homemade biscuits with butter, on a toasted bagel with cream cheese, with potato pancakes, on French toast, etc., etc. It also makes a great holiday gift. I serve slices of potato kugel with a dollop of sour cream and a spoonful of apple butter. It’s a good thing. NOTE: Cooking time stated is approximate.
- Quarter apples and remove stems. Do not peel or core.
- Place apples and apple cider in a dutch oven or large pot. Slowly bring up to a boil, then reduce heat and simmer, stirring occasionally, until apples are mushy.
- Put cooked apples through a food mill or sieve to remove the skin and seeds.
- Measure the pulp and put it back in the pot, along with the spices, lemon zest, and lemon juice.
- Add 1/3 cup sugar for each cup of pulp, using equal parts brown sugar and granulated sugar.
- Cook over low heat for several hours, stirring frequently to prevent mixture from scorching on the bottom.
- Apple butter is done when no liquid seeps from the edges when a spoonful is dropped onto a saucer.
- Pack into hot sterile jars and seal as directed by manufacturer.