Cider Apple Butter

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 6lb/3 kg apples
  • 2 pints/1 litre water
  • 2 pints/1 litre dry cider
  • Granulated or soft brown sugar
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg


Wash the apples and cut them up without peeling. Put into a large pan with the water and cider and simmer until soft. Sieve and weigh the pulp. Simmer the pulp until thick and creamy. Add 12oz/375g sugar to each 1 lb/450g of weighed pulp. Stir the sugar and spices into the apples and cook gently, stirring often, until no surplus liquid remains. Pour into hot jars and cover. A mixture of apples may be used, and the same recipe may be used for crab-apples.

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