apple cider butter, part 1

remember when i tried to go apple picking last week and didn’t actually get to pick the apples myself but did walk away is two big bags of apples? well i am loving the smells coming from my kitchen because of those apples. i am working on christmas presents and having just a wonderful time.

i knew i wanted to make apple butter. but then i found a recipe for apple “cider” butter. well let me just say my heart may have skipped a beat with happiness. all day yesterday this is what i was doing …

it took a long time but was overall pretty simple and sure was worth it. the following is the recipe and i would love to hear back if you try it out.

makes about 8 (8 oz) half pints

you will need:
6 lb apples, peeled, cored and quartered (about 18 medium)
2 cups apple cider
3 cups granulated sugar
1-1/2 tsp ground cinnamon
1/2 tsp ground cloves
8 (8 oz) half pint glass preserving jars with lids and bands

1.) combine apples and apple cider in a large stainless steel saucepan. bring to a boil over medium-high heat. reduce heat and boil gently, stirring occasionally, until apples are soft, about 30 minutes.

2.) transfer apple mixture to a food mill or a food processor fitted with a metal blade, working in batches, and purée just until a uniform texture is achieved. (i didn’t do this. i used a potato masher because in our house we like chunks.) do not liquefy. measure 12 cups of apple purée. for all you moms, this was a very tasty unsweetened applesauce.

3.) combine apple purée, sugar, cinnamon, and cloves in a clean large saucepan. stir until sugar dissolves. bring to a boil over medium-high heat, stirring frequently. reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.

(can you imagine what this smells like … oh yum! close your eyes … just imagine.)

4.) prepare boiling water canner. heat jars and lids in simmering water until ready for use. do not boil. set bands aside.

5.) ladle hot butter into hot jars leaving 1/4 inch headspace. remove air bubbles. wipe rim. center lid on jar. apply band until fit is fingertip tight.

6.) process jars in a boiling water canner for 10-20 minutes, adjusting for altitude. remove jars and cool. check lids for seal after 24 hours. lids should not flex up and down when center is pressed.

stay tuned for my enlightening conversation with my granny which lead to what i did with all these apple peels.

my bread and butter pickle giveaway is still open this week. go here to enter to win!


I am very impressed and I would really love a small jar of applebutter for my birthday. Just a suggestion.


so it's not even "real" butter, but more like apple butter. Looks delicious!


very cool! Your facebook status update yesterday sent me searching up how to make apple butter. I was intimidated but your post doesn't make it look too complicated. What kind of apples did you use?