Strawberry Jam

Grandmere's Baked Apple Butter

This recipe is from my Grandmere, who made apple butter for years and gave it to family. She is no longer able to make it, but my Grandad gave me the recipe and I've made it a few times now for myself, my family, and friends. I've received many compliments on it, so I've decided that I should share the recipe with others who might be interested in making their own delicious apple butter!

Baked Apple Butter:

Wash and remove cores from 12 lbs of apples (Jonathan or Winesap). Cut them into quarters, nearly cover with water and cook gently for about 1 1/2 hour (I don't usually wait that long, maybe an hour). Put pulp through a fine strainer, measure, and for each cup of pulp add 1/2 cup of sugar.

Add this amount for the whole recipe:

• grated rind and juice of 2 lemons


• 3 t. cinnamon


• 1 1/2 t. cloves


• 1/2 t. allspice

Bring these ingredients to the boiling point. Chill. Stir into them: 1 C port, claret or dry white wine. Place about 3/4 of the puree into a large, heat proof crock and keep the rest in reserve. Put the crock in a cold oven, and set at 300°F. Permit the apple butter to bake until it thickens. As it shrinks, fill the crock with reserved apple butter puree. When butter is thick, but still moist, put into sterile jars. Put paraffin on top after butter is cool to a point of setting. No paraffin if two piece metal screw lids. Makes about 5 quarts.

Some notes:

I don't actually measure my apples, I just use a large stock pot and fill it as full as I can, then go on as normal which allows me to make more at once. The flavor of the spices doesn't seem to be diminished at all. I also don't use the oven--it makes me too nervous, so I bought a 6 qt. slow cooker and use that instead, usually leaving the temperature on the high setting. (I usually start mine late afternoon and let it cook overnight, getting up a few times to stir & add reserves, hence the nervousness about the oven.)