Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Alan Richardson

Yield: Yields about 3 cups.

We often make a double batch of this apple butter and can it. Without canning, it should be stored in the refrigerator, where it will last a few weeks.


  • 4-1/2 lb. McIntosh or Rome apples, peeled, cored, and chopped (about 12 cups)
  • 2 Tbs. lemon juice
  • 3/4 tsp. kosher salt
  • 1-1/4 cups granulated sugar
  • 1-1/2 tsp. apple cider vinegar (with 5% acidity, if canning)
  • 1/4 tsp. ground cinnamon

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 45
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 35
  • Carbohydrates (g): 12
  • Fiber (g): 1
  • Protein (g): 0


  • In a large, heavy-based saucepan, combine the apples, lemon juice, and salt. Boil, stirring often, until the fruit softens to a mash, about 30 minutes. Add the sugar, vinegar, and cinnamon. Reduce the heat to medium low and cook, stirring often and scraping the bottom of the pan, until the fruit reduces to a thick purée, about 2-1/2 hours.


Rate or Review

Reviews (1 review)

  • greyalofus | 08/17/2018

    This is probably an old recipe - but in reference to canning - particulars might be waterbath at how many minutes?

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.