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Apple Butter

The recipe comes from Kerr jars and lids, the method from the Farm Journal's Country Cookbook.

Sterilize the jars and get the lids and rings ready.

Peel and core or sieve the apples and cook with a small amount of water so they are thick.

Measure and figure the amounts of ingredients you will need. Use a roaster pan and you will only have to stir every half an hour instead of frequently.

At 350F it should take about 3 to 3 and 1/2 hours.

For every 16 cups of thick apple pulp, add 1 cup cider vinegar, 8 cups of sugar and 4 tspns cinnamon. To test for doneness, cool a little on a saucer and see if it stays in a smooth mass.

Put in the jars, top with lids and rings that have been scalded, seal while hot or use water bath.