Apple Butter

Apple Butter

Brown sugar and fresh apples make this spiced spread a perfect topping for your morning toast.


5 (1/2 pint) jars of butter


  • 4 pounds (about 8 large) tart apples, cut in quarters
  • 1 1/2 cups apple cider or water
  • 1 cup firmly packed Domino® Dark Brown Sugar
  • 3/4 cup Domino® Granulated Sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger, ground
  • 1 pinch salt


In a large, heavy kettle or Dutch oven, combine apples and cider. Cover and cook until soft, about 15 minutes; adding more liquid if necessary.

Press mixture through a fine sieve or food mill. Return purée to kettle. Add sugars, lemon juice, cinnamon, ginger and salt. Bring to a boil. Reduce heat and simmer, uncovered, until thickened and no more liquid separates from pulp, about 45 to 60 minutes, stirring occasionally.

Ladle into hot, sterilized canning jars, leaving 1/4 inch head space. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil 10 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.