Apple Butter


Quantity: 8 to 9 pints

Quality: Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other tasty apple varieties for good results.

Jar size: Pints or half-pints


8 lbs apples
2 cups apple cider
2 cups vinegar
2¼ cups white sugar
2¼ cups packed brown sugar
2 tbsp ground cinnamon
1 tbsp ground cloves


  1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.
  2. Wash, remove stems, quarter and core fruit.
  3. Cook slowly in cider and vinegar until soft.
  4. Press fruit through a colander, food mill, or strainer to make fruit pulp.
  5. Cook fruit pulp with sugar and spices, stirring frequently.
  6. 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.
  7. Fill hot apple butter into jars, leaving ¼-inch headspace.
  8. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  9. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner


Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft


1,001 – 6,000 ft


Half-pints or Pints

5 minutes

10 minutes

Nutrition information:


"So Easy to Preserve", 5th ed. 2006