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Apple Butter

Apple Butter is a rich fruit packed puree that is perfect for scones, pancakes or toast
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: preserves
Servings: 8
Author: Karon Grieve


  • 475 ml/16 floz dry cider
  • 450 g/1 lb cooking apples
  • 450 g/1 lb eating apples
  • 1 lemon
  • 675 g/1 1/2 lb granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mixed spice


  • Wash apples, peel, core and slice
  • Zest the lemon and squeeze the juice over the apples and set aside
  • Pour cider into a pan and boil till it has reduced to about half
  • Add fruit to the cider, cover pan and simmer for 10 minutes
  • Remove lid and cook for further 20 mins till apples are squishy and tender
  • Remove from heat and cool slightly before whizzing in a food processor and then pressing through a sieve
  • Measure the amount of puree and add 275g/10 oz sugar for every 600ml/1 pint of puree
  • Add cinnamon and mixed spice and stir well
  • Gently heat till sugar has dissolved then boil and stir till mixture is thick and holds its shape when a little dropped on to a cold plate
  • Spoon into sterilied jars and set aside for 1 week to mature