Recipe by Patty Mae

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.

Ingredients Nutrition


  1. Quarter apples and remove stems. Do not peel or core.
  2. 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.
  3. Put cooked apples through a food mill or sieve to remove the skin and seeds.
  4. Measure the pulp and put it back in the pot, along with the spices, lemon zest, and lemon juice.
  5. Add 1/3 cup sugar for each cup of pulp, using equal parts brown sugar and granulated sugar.
  6. Cook over low heat for several hours, stirring frequently to prevent mixture from scorching on the bottom.
  7. Apple butter is done when no liquid seeps from the edges when a spoonful is dropped onto a saucer.
  8. Pack into hot sterile jars and seal as directed by manufacturer.

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