Recipe courtesy of Jean Mosier

Apple Butter

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  • Level: Intermediate
  • Total: 10 hr
  • Prep: 2 hr
  • Cook: 8 hr
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Ingredients

10 to 12 bushels apples (for standard 40 gallon kettle), peeled and quartered

Apple cider, to cover the apples in the kettle

3 pounds sugar, or to taste

Cinnamon, either powdered or oil, several small bottles, to taste

Clove, either powdered or oil, several small bottles, to taste

Directions

  1. Cook the apples in the cider, stirring continuously for nearly 8 hours. In the last hour or so, add the sugar. Stir in the flavoring. Once butter is thick enough to stick to an upside down saucer, the butter is done and ready to be canned.