Apple Baked Apple Butter


  • 6 lbs. of apples ( about 12)
  • 2 cups of cider
  • Sugar, honey or maple syrup to taste
  • 2 tsp. cinnamon (optional)


  1. Wash apples & cut into small chunks. Leave on skins and cores.
  2. In large pot, combine apples & cider. Boil until the apples are soft. About 30 min.
  3. Puree apples in a hand-cranked strainer or food mill.
  4. Heat oven to 200 deg. Place mix in shallow baking pan.
  5. Bake uncovered until very thick, 6-8 hours. Stir occasionally.
  6. An hour before done, preheat canner and sterilize jars & lids.
  7. Add sweetener to taste. Add cinnamon.
  8. Pour into jars, leaving ¼ inch headspace, using a funnel or pitcher.
  9. Wipe rims of jars with clean, damp cloth or paper towel.
  10. Place lids on top of jars. Put on screw bands & hand tighten, not too tight.
  11. Place filled jars on rack in preheated canner.
  12. Process with water boiling for 10 min.
  13. Remove jars with a jar lifter, kitchen tongs don’t work here.
  14. Place on towel to absorb water. Cool jars. You should here the seals pop as they cool.
  15. When cooled, check that all lids have a vacuum, center of lid no longer makes a popping noise when pressed.
  16. Store in cool, dark place. If any lids have a bad vacuum, they will need to be refrigerated.

Serves: 5-6 half-pints

Credit: “Preserving Food at Home” by Janet Chadwick