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Apple Butter



3 jar(s)

  • 1 kg cooking apples [Granny Smith are best]
  • 125 gcider vinegar
  • 250 g water
  • 400 g sugar
  • pinch salt
  • 1.5 teaspoons cinnamon
  • 1/4 teaspoonground cloves
  • 1/2 teaspoon allspice
  • 1 lemon, quartered
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. wash fruit, cut into quarters. remove stems if they are attached but do not peel or core. Put all ingredients into the bowl. Set time to 20 minutes temp 100C speed 2. The apple will cook and blend. When fully cooked puree the fruit by chopping at speed 8.


    Pulse at speed until fruit is smooth about 30 seconds.

    Continue to cook set time to 30 minutes, temp varoma speed 2.Use the basket to stop splashing but allow steam to escape. Continue cooking in 30 minute periods until thick. This can be 1 to 2 hours depending on moisture in fruit. Fruit will thicken and is ready when a sample put onto a cold plate is about like room temperature butter. The volume will reduce by about 1/2.

    It can be put into sterile jars while hot and will seal or put in containers and freeze. 



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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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  • I left a rating on the

    Submitted by arakoto on 15. February 2016 - 23:13.

    I left a rating on the incorrect recipe. I apparently can't delete, so so just deleting my comment. I will try this recipe next time and update!

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  • Great apple butter

    Submitted by bobazele on 22. September 2014 - 03:40.

    Great apple butter recipe....however, I reduced the amount of sugar to 200g. If you prefer more of a New England Style apple butter omit the pits and the peel.

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  • Hi Melander,   Funny, I grew

    Submitted by FussyEatersMum on 26. November 2013 - 17:54.

    Hi Melander,


    Funny, I grew up in Pennsylvania too and it reminds me of my childhood! Small world....


    I was looking for more of a butter, or applesauce, consistency. So the jam outcome threw me. I didn't leave the pips, but now I know they add pectin. So thank you for that information.


    I will just have to keep trying!



    Fussy Eater's Mum Soft

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  • This took me straight back to

    Submitted by Melander on 24. November 2013 - 22:14.

    This took me straight back to my childhood in Pennsylvania!! 

    Perfect memories and a great recipe.

    FussyEater's Mum, did you keep the lemon and apple pips in? Suspect they affect the setting by providing pectin.

    I cooked mine on varoma for one and a half hours and will probably add a touch more spice next time! 

    It is more of a jam consistency than a butter consistency....

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  • Hi, I recently tried to make

    Submitted by FussyEatersMum on 30. May 2012 - 13:45.

    Hi, I recently tried to make this and it turned out terribly. It turned into jelly instead of butter and the vinegar taste was too much. I left it out before serving in hopes of the consistency changing but it stayed in jell form. I would really like it to work, so any suggestions? Less sugar? Different vinegar?

    Fussy Eater's Mum Soft

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