Gravenstein Apple Butter

Celebrate Sonoma County food history with local, organic Gravenstein Apples ! These heirloom apples are the perfect balance of tart and sweet, making them the perfect apple for eating fresh or cooking up. Sadly, the Gravenstein is in danger of disappearing, but not if we have anything to say about it – stock up on fresh Gravs today, and help keep the Gravenstein around for generations to come! Found yourself with an excess of Gravensteins and not sure what to do? Make apple butter of course! Cooked low and slow for hours, this sweet spread tastes like fall in a jar and adds a burst of apple flavor to anything you spread it on. Can it right, and you can enjoy wonderful Gravenstein flavor all year round!


  • Prep Time: 20 minutes
  • Cook Time: 4-6 hours


  • 5 lb. Fresh Gravenstein Apples, peeled & cored
  • 2 Cinnamon Sticks
  • 1/4 c. Lemon Juice
  • 3 Whole Cloves
  • 3 slices Fresh Ginger
  • 1/4 tsp. Ground Nutmeg
  • 1/2 tsp. Salt


  1. Roughly chop Gravenstein apples into small pieces, then add to a large pot. Add remaining ingredients and stir briefly to combine.

  2. Heat apples on medium high heat until apples begin to break down and release juice, about 10 minutes. Lower heat and continue cooking for 4 to 6 hours or until apples have broken down completely and apple butter is smooth and thick. Discard whole spices.

  3. Can apple butter using sanitized canning equipment, or allow apple butter to cool completely before transferring to a resealable container. Canned, it will last up to a year, or keep it in the fridge for up to 2 weeks.

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