Janet Cooper

Apple Butter

Preparation info
    • Difficulty

      Easy

Appears in
Home Canning and Preserving
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

Ingredients

  • 8 lbs. ripe cooking apples, such as McIntosh
  • Water or apple cider
  • ½ cup

Method

  1. Wash, roughly core, and cut up the apples. Place in a large kettle and add enough water or cider to come about ⅓ of the way up the apples. Cook until the apples are well done and easily break up. Strain the apples, measure, and return to the kettle.

    Note: One way to speed up the final cooking of the jam is to cook part of the apples, covered, in the microwave