Apple Butter and Canning Instructions
This homemade apple butter recipe brings the cozy flavors of fall to your kitchen with a smooth, spiced spread that’s perfect for toast, muffins, and more. Made with fresh apples and gently simmered to concentrate the natural sweetness, it’s easy to prepare and preserves beautifully using waterbath canning. Whether you're new to canning or a seasoned pro, this recipe is a delicious way to enjoy apples year-round.
Ingredients
- 4 lbs apples or about 8 cups of apple sauce
- 2 cups water if using apples
- 4 cups sugar raw, organic
- 2 tsp cinnamon
- 1/4 tsp cloves
Instructions
To Make Apple Butter
- Wash and quarter the apples and cut out any bad spots. Add apples (peel, core, and all) to a pot and add water. If you're not using a food mill then you will need to peel and core the apples.
- Heat over medium high heat until the water starts to boil. Let simmer until the apples soften (about 15 minutes), stirring occasionally so the apples don't burn to the bottom.
- Using a food mill, push the softened apples through the mill to separate the seeds, skin, and scraps from the apple sauce. If not using a food mill, puree or mash the soft apples.
- Measure about 8 cups (2 quarts) and put it back into the pot. If you have a little more that's okay. Add sugar, cinnamon, and cloves and stir until the sugar dissolves. Bring the mixture to a boil, then turn the heat to medium.
- Allow mixture to simmer over medium heat until the apple sauce has thickened into butter (this can take 1.5-2 hours). Stir frequently so it doesn't stick or burn. Remove from heat.
How to Waterbath Can your Apple Butter
- When apple butter is almost to the thickness that you want, put water in the canner and put it over medium-high heat to start heating it.
- Fill clean half pint sized jars with apple butter using a funnel until there is 1/2 inch of headspace. Using a knife or canning tool, remove any air bubbles in the jars. Wipe rims with a clean wash cloth and put lids and rings on. Tighten rings to fingertip tight.
- Once all the jars are ready put them carefully in the canner. Water should be covering the jars by 2 inches. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process half pint (or pints) jars for 10 minutes.
- When the timer goes off, turn the heat off and remove lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let sit for 12-24 hours, do not tighten the bands if they loosen. After 12-24 hours check for proper seals. Store in a cool, dry place with the rings off.