Honey Apple Butter Recipe

Try this simple Honey Apple Butter Recipe using your pressure canner.
By Linda Heitman
September/October 2012
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This Honey Apple Butter Recipe is easy to make and preserve; it's even easier to eat.
Lori Dunn

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This is a super delicious apple butter that is easy to make, and you don’t have to stand over the stove and stir for hours.

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Honey Apple Butter Recipe

12 cups peeled, cored and sliced apples (I really like the McIntosh and Gala apples for apple butter because they have a bolder flavor. I do not recommend Red Delicious unless they are locally grown because the flavor is very bland and the texture can be mealy.)
1 1/2 cups water
4 cups white sugar
1 cup honey (locally raised, if possible)
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg

In large pot (like a stockpot), cook apples in water until tender, stirring often to prevent sticking. This usually takes 10 to 15 minutes. Either run cooked apples (do not drain) through a blender, or use a hand mixer and blend apples while still in stockpot.

Next, put all ingredients into large slow cooker and stir to combine. Cover with lid. Cook on high for 5 to 6 hours, stirring occasionally. Remove lid for last hour to thicken. Don’t stop cooking the apple butter too soon, as the darker it is, the richer the flavor! I like mine to be a rich, dark brown. The butter is done if it remains mounded in a spoon, or if a teaspoon of butter placed on a plate (wait at least a minute) does not have liquid rimmed around the edge.

In the meantime, clean jars and lids.

Ladle hot apple butter into hot jars, either pint or half-pint, leaving 1/4-inch headspace. Wipe rims with clean, damp paper towel, put hot lids on that have been boiled, and tighten bands fully.

Pressure can at 7 pounds of pressure for 8 minutes for pints and half-pints, or process in water-bath canner (using sterilized jars) for 20 minutes for pints and half-pints. Yields 8 cups.

Note: Check the instructions with your pressure canner. Many experts say apple butter is high enough in acid that it doesn’t require pressure canning; a water-bath process will suffice. But since no additional acid is added to this recipe, the pressure canner is a safer way to go.

Post a comment below.


9/28/2014 3:08:14 PM
For butter that is firmer I do not remove the skins. I cook them quartered and core removed in a steamer which removes some of the juice. I add stevia leaves which I raise myself. Then i run the pulp through a mill to remove the skins and leaves; the pectin and sweetness remain. Alternatively I add berries to the steamer and make red apple butter.

Carla TW
12/2/2012 8:46:52 PM
I found 12 cups to equal about 5 apples, depending on their size of course.

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