This freezes well. Especially in "zip-lock" type bags.


  • 1 lb. tart cooking apples
  • 1 cup apple cider or apple juice
  • 1/2 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice


In a heavy 2-qt sauce pan combine apples and cider or juice. bring to a boil; reduce heat. Cover; simmer for 30 minutes, stirring occaisionally. Press throufh a food mill or sieve. (You should have about 2 cups of pulp.)

Return pulp to kettle. Stir in remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered untill very thick stirring often. (About 2 hours.) Yield: about 16 ounces.

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Submitted 6/13/05.
Source: Not sure. I've had it for quite a while.
Submitted By: Joe Rioux
Apple Butter