Apple Butter

Preparation info
  • Makes approx.

    5 lb

    • Difficulty


Appears in
The Cooking of the USA

By Patricia Lousada

Published 1993

  • About

When sugar was scarce in early American kitchens fruit ‘butters’ were frequently made-long, slow boiling concentrated the flavour and the natural sugar of the fruit provided a sweet, jam-like spread. Today Apple Butter, with its spicy apple taste, is still loved and made in many homes.


  • 4 lb (1.8 kg) cooking apples
  • ¾ pint (450


Wash and quarter (but do not peel) the apples and place with the cider in a large saucepan. Cook, covered, until the apples are soft and then purée them through a mouli or a sieve. Measure the purée and allow 1 oz (25