Pennsylvania Dutch Apple Butter

Pennsylvania Dutch Apple Butter

How to make traditional apple butter.You can use canned or bottled apple juice or cook 1 1/2 – 2 pounds apples with 1 1/2 cups water about 25 minutes ( or until soft). Put the soft apples in a jelly bag and let it drain until you have 2 cups of juice. You can squeeze bag to hurry the juice along. The recipe makes about 12 (1/2 – pint) jars.


  • 8 pounds tart apples
  • 2 cups apple juice or cider
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves


  • 12 (1/2- pint) jars with 2 piece self sealing lids
  • Knife
  • Preserving kettle
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Food mill or sieve
  • Ladle
  • Wide mouthed funnel
  • Water bath canner


1. Wash the apples well; remove the stems and blossom ends and cut them in quarters or chunks. Do not peel or core.

2. Put the apples and juice in the preserving kettle. Cover and simmer over very low heat, stirring occasionally, about 1 hour or until apples are very soft.

3. Press the soft apples through a food mill or sieve. Measure the puree.

4.Pour 3 1/2 quarts of puree into the kettle and stir in the remaining ingredients. Leave the kettle uncovered and heat to boiling. Reduce the heat and simmer very slowly about 3-5 hours or until very thick, stirring occasionally. During the last hour or so of cooking stir more often to prevent scorching and partially cover the kettle to prevent spattering.

5. Wash and rinse the jars; keep them hot. Prepare the lids as the manufacturer directs.

6. Remove the butter from the heat and ladle into hot jars to within 1/4-inch of each top.

7. Wipe the tops and threads of the jars with a damp cloth. Put on lids and screw bands as manufacturer directs.

8. Process in a boiling water bath for 10 minutes.

* Water bath directions:

A large saucepan, Dutch oven or other kettle works great. If you have a cake or other rack that will fit in the bottom, and if the pan is deep enough to hold water to cover the jars on the rack and still has room to boil. Depending on the height of the rack, this would require a pan 7-8 inches deep. Put the rack in the bottom of the pan, pour in enough water to almost half full and heat to boiling. At the same time heat more water in a tea kettle or other pan. gently lower the filled and sealed jars onto the rack, then pour boiling water, enough to cover. Heat to boiling, then cover and begin timing as the recipe directs.

MaMaw’s Slow Cooker Apple Butter

Photo. Congerdesign

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