Sheryl's Apple Butter - Kraft Recipes Top
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Sheryl's Apple Butter

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Make It

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  • Core and quarter unpared apples; cook in cider in large heavy saucepan till soft, about 30 minutes. Press through food mill. If you don't have food mill, use food processor on pulse and leave coarse like applesauce.
  • Boil gently 30 minutes; stir occasionally. Stir in sugar and spices. Cook and stir over low heat till sugar dissolves. Boil gently, stirring frequently, till desired thickness, about 1 hour. (I found it has always taken 2-3 hours).
  • Pour into 8 hot 1/2-pint jars; adjust lids and process in boiling water bath 10 minutes (start counting time after water returns to boil).

Special Equipment Needed


If apples are over-processed in food processor to puree, it will take 4 or more hours to boil to a thick consistency. Just gently boil and stir frequently. Don't scorch it. Patience is the key. This recipe cannot be hurried. I used an apple corer that cored and sliced the apples into 8 slices. Worked great!!

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