top of page
  • Writer's pictureWisdom Preserved

Apple Butter

Updated: Oct 17, 2023



Washington State has many varieties of fruit. Apples are one of my favorite. Making apple butter becomes so much easier if you use a steamer juicer to remove the juice first. This greatly reduces the cooking time and gives a byproduct of apple juice. Making fruit butter is such a great way not to waste any part of the fruit when juicing. Fruit butter tends to be smoother with more spices and less sugar than jam.

A waffle smothered in flavorful apple butter.

Apple Butter


Ingredients to Make Apple Butter:

  • 4 pounds of Apples (peeled, cored, and sliced)

  • 2 cups White Sugar

  • 2 cups Brown Sugar

  • 1 tablespoon Cinnamon

  • 1/4 teaspoon ground Cloves


Making the Apple Butter:

Wash, peel, core, and slice 4 pounds of apples.

peel, slice and core apples


Wash, peel, core and slice 4 pounds of apples.

Use the softened apples to make apple butter.

softened apple pulp


Can the apple juice.

juice byproduct


You can cook them down with 1/4 cup of water or use the steamer juicer (My preferred method.)


Prepare Your Canning Equipment:

Just before your apples are done softening prepare your boiling water bath with enough water to cover 3 pint-sized jars with 1-2 inches of water. Place the water bath canner on the stove on low to medium heat. Next, prepare your jars by making sure they are clean and hot. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start making apple butter.

Add the remaining ingredients to the apples to make apple butter.

add ingredients and pulp in large pot


In a large pot, mix the apples with 2 cups of white sugar, 2 cups of brown sugar, 1 tablespoon of cinnamon, and 1/4 teaspoon of ground cloves.


Simmer until thick.

Fill your pint jars with apple butter.

fill jars


Pour or ladle the butter into clean, hot, pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath at sea level or adjust for your elevation.

Beautiful pints of home-canned apple butter.

processing complete


Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.


Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.


If you have any questions about how to use a boiling water canner take a look at our canning basics videos.


97 views0 comments

Recent Posts

See All
Stir Gently.png

Top 9 Most Popular Videos at Wisdom Preserved

bottom of page