Apple butter recipe

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  • Yield: 2 cups (560 g), Use 2 half-pint (8-ounce/240 ml) jars if canning


  • 2¾ cups (660 g) Applesauce
  • ¾ cup (180 ml) honey
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 tablespoon fresh lemon juice
How to Make It
  1. Combine all of the ingredients together in a medium non-reactive saucepan.
  2. Bring to a low boil over medium heat, stirring frequently.
  3. Turn the heat to low and simmer for approximately 1½ hours, until the mixture is thickened and medium brown in color. Stir every 15 to 20 minutes.
  4. If you are canning, start boiling the jars and follow the Steps for Canning.
  5. Continue simmering the apple butter for another 25 to 30 minutes; it is complete when it doesn’t fall off of a spoon.
  6. If you are canning, fill the jars, leaving ¼ inch (6.5 mm) of headspace, and process them in a water bath for 10 minutes. Otherwise, let the butter cool completely before refrigerating or freezing in airtight containers. Refrigerate for up to 3 weeks or freeze for up to a year; thaw in the refrigerator before using.

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