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1700s-present - German-speaking Pennsylvania Dutch and Appalachian preservers
Apples cooked down with cider, sugar, and warm spices into a dark, spreadable fruit butter.
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Difficulty
Moderate
Prep time
30 minutes
Cook time
3 to 4 hours
Total time
About 4 hours 30 minutes
Servings
About 5 cups
Region
Appalachia and Pennsylvania Dutch country
Era introduced
1700s-present
Introduced by
German-speaking Pennsylvania Dutch and Appalachian preservers
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Apple butter is apple preservation by patience. In Pennsylvania Dutch and Appalachian communities, apples were cooked down slowly until their water evaporated and their flavor deepened into a dark, spiced spread. Big kettle stirrings became community work in many places, but a heavy pot or slow cooker can make a smaller home batch. This version is for refrigerated or frozen apple butter; for canning, use a tested preservation recipe.
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