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Apple Butter

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  • Author: Niki Fox
  • Total Time: 1 hour 15 minutes
  • Yield: 36 1x


A traditional seasonal recipe to share with your family and friends.


  • 24 medium-sized apples, peeled, cored and thinly sliced
  • 1/2 cup water
  • 2 cups brown sugar
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated ginger


  1. Place water and apples in a wide, heavy-bottomed pan over medium heat
  2. Cover and allow to come to a boil, checking and stirring periodically to make sure the apples aren’t sticking
  3. Once apples have softened, puree them using a stick blender or food processor
  4. Add sugars, cinnamon and ginger, stirring to thoroughly combine
  5. Cook, stirring regularly to avoid scorching, until the mixture becomes thick and glossy (should mound on a spoon). If you have a candy thermometer, it should be close to 220 degrees Fahrenheit at this point
  6. At this point, the mixture can be preserved in canning jars using a boiling water bath*, or cooled and frozen in freezer bags or containers.


*If preserving in jars:
-Thoroughly wash 18 1/2-pint jars and rings in hot soapy water
-Sterilize them in simmering water
-Carefully spoon hot apple butter into hot jars
-Place self-sealing lids on the jars and loosely screw the rings into place
-Process jars in a boiling water bath canner for 5 minutes (adjust processing time for your altitude as needed)
-Remove from canner and allow to cool on the counter. You should hear the lids “ping” as they seal. Any that don’t properly seal should be stored in the refrigerator.
-Sealed jars can be stored in a cool, dark place for up to a year.

  • Prep Time: 15 mins
  • Cook Time: 1 hour
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