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Grandma's Best Apple Butter

Difficulty Level: 3

Recipe Source: Grandma Dee
Where To Cook: stove top


  • Cores and Peels (from making apple sauce)
  • Water
  • Cinnamon
  • Nutmeg
  • Sugar

When making applesauce, instead of discarding the peels and cores, cook them down with a little water to cover the bottom of the pot, simmer over low heat and press through a sieve. 
Measure and bring to a soft boil, add 1/4 cup sugar for each cup of butter. Add cinnamon and a dash of nutmeg to taste. Some people like cloves, ginger or allspice in their apple butter. Stir until sugar is dissolved and spices are mixed in well.

Pour in hot sterile half or whole pint jars, wipe rims and seals, use hot sterile lids and rings. Process in hot water bath 10 minutes.

Cool overnight, label and store in a cool dark place until ready to use.

Serving Information:
This is the best tasting apple butter, good strong flavor with a smooth texture.
For every quart of applesauce, you will get approximately 1 pint of apple butter from the peels and cores.