Recipes > Sauces & Spreads > Butters > Apple Butter

Apple Butter


Fill a preserve kettle with peeled, cored and sliced apples. Add a slight flavoring of cloves, allspice and cinnamon. Cover with fresh, sweet cider and boil slowly, stirring frequently until the whole becomes a dark brown jam with only juice enough to keep it soft and buttery. Remove from fire and place in covered jars or seal. Do not use for several weeks. Good spread for bread for children. Select firm apples that cook to a soft, smooth apple sauce. Bell-flowers, Greenings, Baldwin or Maiden Blush apples make good apple butter.


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Attributed to Mrs. Whitehead.


Civic League Cook Book (1913).

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