Old-fashioned Apple Butter
A traditional apple butter recipe made on the stovetop and preserved using a classic hot-pack method, with an optional water bath canning step.
Servings 4 1/2 pint jars
Cost $2.00
Ingredients
- 5 lbs crab apples or small apples
- 2 cups white granulated sugar - add an extra 1/2 cup sugar if using crab apples
- 2 tsp cinnamon optional
- ½ tsp cloves optional
- ½ tsp allspice optional
Instructions
Step 1 – Sterilize the Jars
- Sterilize jars, lids, and rings by boiling them in water for at least ten minutes. Keep the jars hot until ready to fill.
Step 2 – Prepare the Apples
- Wash the apples well and remove the stems. Small apples can be cooked whole. Larger apples should be cut into quarters. Place the apples in a large pot, barely cover with water, and simmer until soft and mushy.
Step 3 – Screen the Apples
- Transfer the cooked apples to a colander lined with cheesecloth. Squeeze the pulp and juice through the cheesecloth, removing skins, seeds, and cores. Discard the solids.
Step 4 – Cook the Apple Butter
- Return the apple pulp to the pot. Add the sugar and spices if using. Cook over medium-low heat, stirring often, until thick, smooth, and caramelized.
Step 5 – Fill and Seal the Jars
- Spoon hot apple butter into sterilized jars, leaving 1/2 inch headspace. Wipe rims clean, apply lids, and finger-tighten rings. Allow jars to cool and check seals once cooled.
Step 6 – Optional Water Bath Canning
- If desired, process filled jars in a boiling water bath for 15 minutes. Remove jars and allow them to cool undisturbed until room temperature.
