Apple Butter Oven-Style

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Apple Butter Oven-Style

This apple butter looks, smells and tastes like fall. An afternoon lazing around the house while cinnamon fills the air is worth the time and effort it takes. This recipe is adapted from the 1959 Farm Journal's Country Cookbook, and making it feels like taking a walk into the past.

  • Prep Time: 1 hours
  • Cook Time: 5 hours
  • Servings: 2 quarts


  • 2 quart(s) water
  • 2 tbsp(s) salt
  • 6 lb(s) apples, cored, peeled and sliced
  • 2 quart(s) apple cider
  • 3 1/2 - 4 cup(s) sugar
  • 2 tsp(s) freshly ground cinnamon
  • 1/2 tsp(s) ground cloves
  • 1/2 tsp(s) ground allspice
  • pinch(s) of ground nutmeg

Tips and Suggestions

For canning: Pour into hot jars, adjust the lids and process in boiling water bath for 10 minutes.


1. Combine water and salt. Add apples, then drain, but do not rinse the apple slices.
2. Process in a food processor until the apple slices turn to pulp. There should be about 2 quarts of pulp and juice.
3. Combine the pulp and juice with the cider in a large baking dish. Place in a 350-degree oven and let it simmer about 3-3 ½ hours, stirring thoroughly every half hour, until the mixture is cooked down to about half and is thick and mushy.
4. Return mixture to food processor and blend until smooth.
5. Combine sugar and spices, add to the apple butter and return to the oven. Continue simmering for approximately 1 ½ hours until most of the liquid is gone, stirring every 30 minutes.

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