Spicy Apple Butter

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6lb apples
  • 2 pints water
  • 2 pints cider
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • Granulated or soft brown sugar


    Do not peel the apples, but cut them into large pieces. Simmer in water and cider until soft and put through a sieve. Weigh the pulp, and simmer until thick. Add 12oz sugar to each lb of weighed apples. Stir sugar and spices into apples, and cook gently, stirring frequently, until no surplus liquid remains. Pour into hot jars and cover. This is particularly good made with equal quantities of differently flavoured apples; six different kinds could be used for this recipe. The best apple butter is slightly sharp-flavoured. The same recipe can be used with crab-apples, to make Crab-Apple Butter.