Old-Fashioned Apple Butter

Preparation info
  • Yield: Approximately

    5 Pints

    • Difficulty


Appears in
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


  • 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