Recipes > Preserves & Pickles > Apple Butter

Apple Butter


  • 4 quarts apples
  • 2 quarts apple cider
  • 2 cups sugar
  • 2 cups dark corn syrup
  • 1 teaspoon cinnamon


Boil the cider until reduced to 1 quart. Pare the apples and slice thin. Put the apples into the cider and cook very slowly, stirring frequently, until it begins to thicken. Add sugar, syrup and cinnamon and continue to cook until thick enough to spread when cool. Seal in sterilized jars. Makes 5 to 6 pints.


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Pennsylvania Dutch Cooking.

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