Recipes > Sauces & Spreads > Butters > Apple Butter

Apple Butter

Apples are very often made into butter, but for this purpose sour apples that will cook soft should be selected. If the procedure explained in the accompanying recipe is followed, very good results may be expected.


  • 4 quarts apples
  • 8 quarts cider
  • 1 pound sugar
  • 3 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon allspice


Peel the apples and quarter them. Boil the cider until it is reduced half. Add the apples to the cider, and cook slowly for about 3 hours, or until they are mushy, stirring constantly with a wooden spoon to prevent the apples from sticking to the bottom of the kettle. At the end of this time, the mixture should be thick and smooth and dark in color. If it gets too thick, more cider can be added. About 1 hour before the cooking is completed, add the sugar and the spices. Even greater care must be exercised from this time on to prevent scorching. If, after cooking 3 hours, the mixture is not sufficiently thick, continue to cook until more of the moisture is evaporated. Have hot sterilized glasses or crocks ready, fill them with the butter, cool, and seal.


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Woman's Institute Library of Cookery, Volume 5.

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