Old-Fashioned Apple Butter

  • Yield: 4 to 5 cups


4pounds tart apples
2cups cider
3 to 4cups sugar
2teaspoons cinnamon
1teaspoon ground cloves
1/2teaspoon ground allspice


  1. Cut apples into quarters, but do not peel or seed them.
  2. Combine apples with cider in an enameled pot.  Bring to a boil, reduce heat to its lowest point, and cover the pot.
  3. Simmer the apples, stirring occasionally, for about 25 minutes, or until soft.
  4. Remove from heat, and with back of wooden spoon, mash apples through a sieve.
  5. Measure pulp and put into a 6-quart pan.  Add 1/3 cup sugar for every cup of pulp.  Add cinnamon and spices.
  6. Cook on low heat, stirring occasionally, until a tablespoon of the butter will stick to a saucer when turned upside down (about 4 hours).
  7. Put into freezer containers.  Freeze.  Refrigerate after opening.

Recipe reprinted with permission from The Junior League of Rochester’s Applehood & Motherpie (The Junior League of Rochester, Inc., 1981).