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“A friend gave me apples from an orchard, and I decided to make apple butter. The house smells like fall and tastes even better. Recipe courtesy of Better Homes and Gardens New Cookbook of Prizewinning Recipes. Serving size is estimated.”
3hrs 15mins
8 half-pints

Ingredients Nutrition


  1. In an 8- to 10-quart heavy kettle combine apples and cider.
  2. Bring to boiling and reduce heat.
  3. Simmer, covered, for 30 minutes, stirring occasionally.
  4. Press through a food mill or sieve until you have 8 1/2 cups.
  5. Return pulp to kettle.
  6. Stir in sugar, cinnamon, cloves, and allspice.
  7. Bring to boiling and reduce heat.
  8. Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.
  9. Boiling-Water Canning: Ladle hot apple butter into hot, sterilized half-pint canning jars heaving 1/4 inch headspace. Wipe jam jars and adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on rack.
  10. Freezing: Place the kettle of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into half-pint wide-top freezer containers, leaving a 1/2 inch headspace. Seal and label and freeze up to 10 months. Apple butter may darken slightly on freezing.

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