Apple Butter 

15 MIN
3 H
about two 250 ml (1 cup) jars

Apple Butter 


  • 4 1/2 lbs (2 kg) McIntosh apples, cored and sliced (about 16 apples)
  • Juice of 1 lemon 

  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1 pinch ground ginger (optional)
  • Sugar 


  1. In a saucepan, cook the apples and lemon juice for 10 minutes over high heat, stirring frequently.
  2. In a food processor, purée the apples until smooth. Strain and return to the same saucepan. Add the spices. Bring to a boil and simmer gently for 2 hours and 30 minutes to 3 hours, stirring frequently, until it has the texture of soft butter.
  3. Sweeten to taste.
  4. This butter will keep for up to two weeks in the refrigerator. 


Vary the flavour and texture of the butter by using a mixture of different apples.

Step 1
To avoid any sticking, use a nonstick saucepan.

Step 3
Use a splatter guard to avoid messy splashes.