Apple Butter

A great use for when you pick too many apples at the orchard.


  • 6 lbs apples
  • 8 cups apple cider or juice
  • 1 lemon, just want the zest and juice
  • 1 1/4 cups sugar, (half can be packed brown sugar)
  • 1 1/2 tsp cinammon
  • 3/4 tsp cloves
  • 1/4 tsp allspice
  • 1/2 cup port or dry red wine, (optional)


  • Peel, core and dice apples.

  • Put in crockpot with apple juice/cider, lemon, sugar, and spices. Stir to mix.

  • Turn crockpot to high and cook for about an hour, to get it to boil. Prop

  • the lid slightly open with a pair of butter knives placed across the top of

    the cooker. (I put an old bath towel under and around the crockpot so I

    don't completely mess up the kitchen counter if it splatters.)

  • Once boiling, stir, add wine if desired, and turn heat to low.

  • Cook on low heat for about 10 hours, stirring occasionally, lid propped,

  • until a small spoonful placed on a cool plate forms a mound and the watery

    circle around the mound doesn't run.

  • Pour apple butter into 1/2 pint jars, leaving 1/4 inch headspace.

  • Place sealed jars in boiling water for 15 minutes.

  • Alternately, place in freezer containers and freeze.

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