Apple Butter VI

9 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 30 m
Recipe by  TITCH

“This is a tasty recipe that I got from my mom. As a child, I used to eat it on hot buttered toast. It's so easy to make, and it tastes great!”

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Adjust Servings

Original recipe yields 5 cups



  1. In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender.
  2. Sieve the mixture through a strainer or food mill, then return to simmer in the saucepan.
  3. Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency.
  4. Transfer to sterile containers and refrigerate or freeze until serving.

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Reviews (9)

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Each year for the past 4-5 years I turn to this recipe; I have tweaked my review a few times and given additional hints. This year I want to add that I use apple juice with good results instead of cider. I have always added 2 tsp. of cinnamon, and 1 tsp. allspice for richer flavor. If you use orchard apples, they tend to be juicier, so I add a few extra apples to make it pulpier. Jonathan apples work well with this recipe. I also use a small hand held blender to break up the chunks, but if you prefer chunkier, leave it alone. In reference to the other reviewer who noted how thin this apple butter seems. It does simmer and reduce down but will still appear somewhat apple-saucy while it is hot. As this apple butter cools overnight, it does thicken and set on toast nicely. Still a recipe I grab each September to fix and freeze for the winter months. My kids ask for this every year.



Getting rave reviews from my family! I did follow the suggestion of another review and added 2 extra cups of apples and 2 tsp of cinnamon. My grandfather, who is very particular about his apple butter, enjoy it! YUMMY!



4 stars because after 2.5 hours of simmering I still had a applesauce consistency, so I reccomend reducing the apple cider down to 2-3 cups. Also not 5 stars because it would have been very bland, except I used the spice measurements that the other review recommended. Once those spices were added, the flavor is great. Regardless of how thick it is, I either have the BEST applesauce I've ever tasted, or tasty (but runny) apple butter. Thanks for sharing and getting me started on something great!

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Amount Per Serving (40 total)

  • Calories
  • 96 cal
  • 5%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet



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All Day Apple Butter


next recipe:

Timeless Apple Butter