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Apple pie - Breakfast

Apple Butter

Course Breakfast
Cuisine American


  • 4 pounds apples, peeled, cored and quartered
  • 1 cup water
  • 1 cup apple cider
  • brown sugar to taste
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground allspice 
  • Grated rind and juice of 2 lemons


  • Directions:
    Cook apples in the liquid until soft. Pass through a food mill or push through a fine mesh strainer and note how many cups you are getting. You do this so you can determine how much sugar you may/may not need.
    Add up to 1/2 cup brown sugar for each cup of puree — usually less. Add spices, rind, and lemon juice and cook over very low heat until thick and dark brown. This may take 3 to 4 hours. Can be used within a week or two; if not using by then, be sure to can or freeze.
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