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1/2 gallon good quality apple cider
3 pounds apples, cut into quarters with skins and cores

Pour cider into a large, heavy-bottomed pot with a capacity of at least 8 quarts. Bring to
a boil, add apples and stir well.
Cook about an hour, until apples are soft and fall apart when stirred. Turn off heat and
allow apple mixture to cool at least 30 minutes.
Pour apple mixture into a fine or medium sieve and push pulp through. Dispose of
skins, seeds and stems.
Return apples and cider to large pot and bring to a boil. Reduce heat so that a steady
simmer continues and cook to desired thickness, stirring occasionally to prevent scorching.
After about an hour, the mixture will be thick and all the liquid will be incorporated
with the apple solids. Save some to can and process, if you want to preserve some applesauce.
Continue to cook over very low heat for another two to three hours, until apple butter
reaches desired consistency. Spoon some onto a plate—if it holds its shape, it’s ready!
Pour into clean, hot jars, seal and process 10-12 minutes in a boiling water bath. Store
sealed jars in a cool, dark place. Refrigerate after opening.

Copyright © 2011 Stefanie Samara Hamblen