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“I love how this makes the house smell like apple pie. This is terrific. I used an apple grape juice in place of the apple and really enjoyed the change in flavor. Recipe courtesy of Better Homes and Gardens New Cookbook 15th Edition 2010. Serving size is estimated.”
READY IN:
2hrs 50mins
SERVES:
72
YIELD:
6 half pints
UNITS:
US

Ingredients Nutrition

Directions

  1. In an 8- to 10-quart heavy pot combine apples and cider.
  2. Bring to boiling and reduce heat.
  3. Simmer, covered, for 30 minutes, stirring occasionally.
  4. Press apple mixture through a food mill or sieve until you have 7 1/2 cups. Return pulp to pot.
  5. Stir in sugar, lemon juice, and cinnamon.
  6. Bring to boiling and reduce heat.
  7. Cook, uncovered, over very low heat for 1 1/2 to 1 3/4 hours or until very thick and mixture mounds on a spoon, stirring often.
  8. Ladle hot apple butter into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace.
  9. Wipe jar rims and adjust lids.
  10. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling).
  11. Remove jars from canner and cool on wire racks.
  12. Freezer Directions: Place pot of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into wide-mouth freezer containers, leaving a 1/2 inch head space. Seal and label. Freeze up to 10 months. Apple butter might darken on freezing.

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