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  • Apple Butter

  • Apple Butter

    Download a PDF of the recipe:

    Full page click here.
    Recipe card click here. 

  • Yield - 8 to 9 pints  


    8 lbs apples (use Jonathan, Golden Delicious, Stayman, Macintosh, Winesap, or other tasty apple varieties) 
    2 cups apple cider
    2 cups vinegar
    2¼ cups white sugar
    2¼ cups packed brown sugar
    2 tbsp ground cinnamon
    1 tbsp ground cloves


    1. Wash, remove stems, quarter and core fruit.
    2. Cook slowly in cider and vinegar until soft.
    3. Press fruit through a colander, food mill, or strainer. 
    4. Cook fruit pulp with sugar and spices, stirring frequently.
    5. Test for doneness. (Remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning.)  
    6. Fill hot into sterile half-pint or pint jars, leaving ¼ inch headspace. Quart jars need not be pre-sterilized. Adjust lids and process 5 minutes (half-pints or pints) or 10 minutes (quarts) in a boiling-water canner. (Time will need to be adjusted when processing in altitudes over 1000 feet.  If you are in Waukesha County this is not an issue.)

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