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May 6 / JW

Apple Cinnamon Butter


It’s a great time of year for apples, so I thought I would make some apple butter. My inspiration came from Food in Jars, which has a million great recipes and suggestions for canning and preserving. This takes a bit of time, but not a lot of effort, and its very versatile.

First, peel and cut your apples into small chunks. Add to a saucepan with water, lemon juice, and sugar. Bring to a simmer and cook down until the apples are soft. Puree with a stick blender, or you can puree in a blender in batches, but be careful with the hot liquid and don’t fill the blender more than 2/3 full.

Add cinnamon and nutmeg and taste it to see if it needs more sugar. Now cook on low heat until its reduced by about half. You’ll know it’s done when it starts bubbling like lava.

Now place in jars, and put in the fridge, or you can do the normal canning process if you have the proper equipment, in which case it will last about a year in the pantry.

This should make about a pint of apple butter.

Here’s the Recipe:

Apple Cinnamon Butter


  • 6 Large Apples(Gala or Fuji)
  • 3 Cups Water
  • 1 1/2 Cups Raw Organic Sugar
  • 1 Lemon
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg

Cooking Directions

  1. Peel apples and cut into chunks.
  2. Add to pan with water, sugar and lemon juice. Cook down until apples are soft.
  3. Puree apples, then add spices and taste to adjust seasoning if needed.
  4. Cook until puree is thick and bubbly, reducing by about half.


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