Spirited Apple Butter


  • 1 can frozen apple juice concentrate
  • 4 lbs. cooking apples (peeled, cored and cut into fourths; about 3 qts.)
  • 1 cup apple cider
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  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves


Heat apple juice concentrate and apples to boiling in Dutch oven; reduce heat. Simmer uncoverd, about 1 hour, stirring occasionally until apples are very soft. Mash with potato masher if necessary, to remove all lumps. Stir in remaining ingredients. Heat to boiling; reduce heat.

Simmer uncovered about 2 hours, stirring occasionally, until no liquid separates from pulp.. Immediately pour mixture into hot, sterilized jars, leaving 1/4 inch head space. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.

By Robin from Washington, IA


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