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Old-Fashion Apple Butter

This recipe is a family favorite made from all fresh apples and cinnamon. Use on your pancakes, toast, or as a dip.
Course Jam
Author Mary Papoulias-Platis


  • 16 cups thick apple pulp. About 1/2 bushel
  • 4-6 cups sugar
  • 4 teaspoons cinnamon


  1. Core and slice apples into chunks. Don't peel.
  2. Add to a large pot and add a little water to prevent scorching. Cook until soft.
  3. Press through a sieve or food mill. Measure pulp it should measure around 16 cups .
  4. Add the cinnamon, and sugar and cook until thick. Stir frequently, to preserve burning.
  5. Pour into sterilized jars and process for 5 minutes.

Recipe Notes

1/2 bushel makes 16 cups.

1 bushel is approx. 20 lbs of apples.

You can easily double this recipe.