---
title: Apple Butter
---

# Apple Butter

This recipe is from the [National Center for Home Food Preservation][nchfp], and
works well with Jonathan, Winesap, Stayman, Golden Delicious, or MacIntosh
apples.

## Ingredients

* 8 lb apples
* 2 c apple cider
* 2 c vinegar
* 2 1/4 c white sugar
* 2 1/4 c packed brown sugar
* 2 tbsp ground cinnamon
* 1 tbsp ground cloves

## Procedure

Wash, remove stems, quarter and core fruit.

Cook slowly in cider and vinegar until soft.

Press fruit through a colander, food mill, or strainer.

Cook fruit pulp with sugar and spices, stirring frequently. To test for
doneness, remove a spoonful and hold it away from steam for 2 minutes. It is
done if the butter remains mounded on the spoon. Another way to determine when
the butter is cooked adequately is to spoon a small quantity onto a plate. When
a rim of liquid does not separate around the edge of the butter, it is ready for
canning.

Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Quart
jars need not be presterilized. Adjust lids and process according to the table
below.

<table>
  <thead>
    <tr>
      <th>Style of Pack</th>
      <th>0-1000 ft</th>
      <th>1001-6000 ft</th>
      <th>Above 6000 ft</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Hot pack, half pints or pints</td>
      <td>5 mins</td>
      <td>10 mins</td>
      <td>15 mins</td>
    </tr>
    <tr>
      <td>Hot pack, quarts</td>
      <td>10 mins</td>
      <td>15 mins</td>
      <td>20 mins</td>
    </tr>
  </tbody>
  <caption>Recommended process times</caption>
</table>

[nchfp]: https://nchfp.uga.edu/how/can_02/apple_butter.html