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Apple Butter


  • 4 lbs Granny Smith apples
  • 2 cups water
  • 1 cup apple cider vinegar
  • 2 cups brown sugar
  • 2 cups sugar
  • Pinch of salt
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp all spice
  • 1 lemon rind grated and juiced


  1. Wash the apples and quarter them without removing the core or skin. Add to large stock pot, along with 2 cups of water and 1 cup of apple cider vinegar. Bring the pot to a boil and reduce temperature to medium low heat. Let simmer for 20 minutes until apples have broken down.
  2. Ladle the apple, vinegar, and water mixture into a food mill and process through for the thick apple puree. Measure one cup of puree to 1/2 cup of sugar, alternating between brown and white sugar and stir until sugar is dissolved. Add salt, spices, and lemon rind and juice.
  3. Place the mixture back into the large pot and cook uncovered on medium low heat, stirring constantly for 1-2 hours (or on low heat, stirring occasionally, for 3-4 hours). Cook until the apple butter is reduced to a thick and spreadable consistency.
  4. Can the mixture according to proper canning methods. We recommend using the Endurance® Water Bath Canner.