Apple Butter


  • 4 ½ lbs. Tart cooking apples, cored and quartered (about 14 medium)
  • 3 C. Oliver’s Own Apple Juice
  • 2 C. Sugar
  • 2 Tbs. Fresh lemon Juice, Strained
  • ½ tsp. Ground cinnamon


  1. In an 8-10 quart heavy kettle or pot combine apples and juice. Bring to a boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Press through a food mill or sieve until you have 7 ½ cups. Return pulp to Kettle.

  2. Stir in sugar, lemon juice, and cinnamon. Bring to boiling: reduce heat. Cool uncovered, over very low heat for 1 ½ to 1 ¾ hours or until very thick and mixture mounds on a spoon, stirring often.

  3. Ladle hot apple butter into hot, sterilized half pint canning jars, leaving ¼ inch head-space. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (Start timing when water returns to boil). Remove jars from canner; cool on wire racks.

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