Apple Butter with Cinnamon, Cloves and Allspice

  • Yield: 10 cups


4pounds Granny Smith apples, peeled and quartered
1cup water
1cup apple cider
-- Brown sugar
2teaspoons cinnamon
1teaspoon ground cloves
1/2teaspoon allspice
-- Grated zest and juice of 2 lemons


  1. Combine the apples, water and apple cider in a large stockpot.  Cook over medium heat until the apples are very soft.  Puree the apples in a food mill.  Add 1/2 cup brown sugar for each cup of apple puree and mix well in a large stockpot.  Stir in the cinnamon, cloves, allspice, lemon zest and lemon juice.  Cook over low heat for 3 to 4 hours or unti thick and dark brown.  You may also cook in a slow cooker.  If not used within 2 weeks, pour into hot sterilized jars and seal tightly.

Recipe reprinted with permission from the Junior League of Yakima’s Fresh from the Valley (Junior League of Yakima, Wash., 2003)