How to Make and Can Apple Cider Butter

Apple Cider Butter bursts with sweet apple cider flavor and spicy cinnamon undertones. This Apple Cider Butter is a great addition to toast, waffles, pancakes, meats, or even oatmeal. This particular recipe has the flavors of fall into every bite. Apple cider butter is richly aromatic and a joy to have in the pantry.

Apple Cider Butter

Prepare Your Steam Juicing Equipment

Start by preparing your steamer juicer by filling the bottom basin with water and place it on the stove on low to begin heating the water.

Note: You will periodically want to check your water level in the bottom of the juicer so that it does not run dry and burn the pan of your juicer.

Note 2: If you do not have a steamer juicer you can still make this recipe by cooking down the apples to remove the juice.

Making the Apple Cider Butter

Wash, peel, core, and slice 6 pounds of apples. You can cook them down with 1/4 cup of water or use the steamer juicer (My preferred method).

If you juice the apples remove the juice and then use the apple pulp for the next step. I like to can the juice for later.

In a large pot, mix the apple pulp with 2 cups of apple cider, 3 cups of sugar, 2 teaspoons of cinnamon, and 1/2 teaspoon of ground cloves.

Simmer until thick.

Prepare Your Canning Equipment

While your Apple Cider Butter is simmering until thick prepare your boiling water bath canner with enough water to cover 4 pint-sized jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat. Next, preheat your jars. Now that your equipment is ready, it is time to start filling your jars with apple cider butter.

NOTE: To check that the Apple Cider Butter is done, drop a spoonful on the surface of the batch. If it holds its shape for several seconds, it is ready. Another method is to drop a spoonful on a chilled plate. If the consistency is thick and spreadable like jam, it is done.

Using a jar funnel, pour or ladle the Apple Cider Butter into clean, hot, pint-sized jars leaving ¼ inch headspace. Place the lids and rings on fingertip tight and process for 15 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Once the processing is complete, turn off the heat, remove the lids and allow it to cool for 5 minutes. Then, remove the jars from the water bath and place them on a heat resistant surface 1-2 inches apart. 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.