Cider Apple Butter

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6lb/3 kg apples
  • 2 pints/1 litre


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