Old-Fashioned Apple Butter

Preparation info

  • Difficulty


  • Yield: Approximately

    5 Pints


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 6 pounds apples, unpeeled but cut into eighths
  • 2 cups fresh apple cider
  • 5 cups sugar, approximately
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice


  • Put the cut-up apples in a large heavy kettle. Add the cider and cover, cooking over low heat until the apples are very tender. Stir occasionally and watch carefully so that they do not burn.
  • Cool slightly and run through a food mill or sieve.
  • Measure the apple mixture and combine with half as much sugar. Stir in the spices and simmer over low heat until dark and thick, about 2 hours. Be sure to stir frequently to avoid scorching.
  • Remove from the heat and pour into hot, sterilized jars, leaving about ¼-inch headroom. Adjust lids, and process pints in a boiling-water bath for 10 minutes. The apple butter will thicken as it stands.