Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I got this recipe about 35 years ago, from the woman that owned the orchards where we used to go apple picking in the fall. I haven't made this in quite a few years, so the cooking time is an estimate (to the best of my memory) could take longer to cook down to a thick spreading consistency.

Ingredients Nutrition


  1. Wash and cut apples into small pieces (there should be about 4 quarts).
  2. In a large pot, place apples and cover with water, and cook until soft.
  3. Pour cooked apples and liquid into a food mill (or press them through a large hole sieve) which has been placed over a large bowl, to puree them and remove skins and seeds.
  4. Using the same pot you cooked the apples in, add the cider and bring it to a boil, add apple pulp and sugar; cook until mixture thickens, stirring to prevent scorching.
  5. Stir in all the spices and continue to cook the apple butter until it is thick enough for spreading.
  6. Pour into sterilized jars and seal.


Most Helpful

I made this and we all loved it. I made 6 pints to begin with.They are gone in just 2 weeks. My grand kids LOVE it Now making second batch for winter. HOPE IT LATS THAT LONG!!!!!

dsalyers11 September 20, 2008

I used the applesauce recipe #12802 which was awesome. Then using this as butter. Taking forever to get to butter. But I'm sure will be worth it!!!

jojobacon September 08, 2008

Excellent in both taste and consistency! It required a mild boil for about an hour to get the mixture reduced enough to spread, but it was worth the effort. Thanks!

Randy Knickerbocker September 10, 2004

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