1 Pint Apple Butter Recipe

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1 Pint Apple Butter

Michelle Greiner


This is a great recipe for those times when the purchased apples aren't as good as expected or maybe they have been bruised. This is a great way to use the apples up so that they don't get thrown away. No canning processing necessary. No special ingredients or equipment needed.

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1 pint
1 Hr
3 Hr
Stove Top



1 1/2 - 2 lb
apples (depending on size 6 - 10) peeled, cored, and roughly chopped -- don't worry about cutting away bruises
1/2 c
water or apple juice (if using water -- you may have to adjust sugar just a bit)
1/2 c
sugar or splenda (white or brown)
1/2 tsp
cinnamon, ground
1/2 tsp
nutmeg, ground
1/4 tsp
ginger, ground
1/4 tsp
allspice, ground
1/8 tsp
cloves, ground


1Put apples into a medium heavy saucepan. Add apple juice or water
2Over medium high heat bring apple juice to a rolling boil. Reduce heat to medium low. Cover tightly and simmer for 40 - 60 minutes, stirring every 10 - 15 minutes, until apples begin to fall apart.
3Without removing pot from heat, mash the apples with the back of a spoon. Mixture will look like lumpy applesauce.
4Add sugar and spices. Reduce heat to low and continue cooking uncovered for approximately 2 hours stirring every 10 - 15 minutes.
5Remove from heat when mixture has reached desired consistency. Remember apple butter will thicken slightly when refrigerated.
6Allow apple butter to cool for 20 minutes. Stir well. Place apple butter in an air tight covered container. Place apple butter in refrigerator.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American