Jams and Jellies

Apple Butter Honey

Fruit butters are made by slowly cooking the fruit pulp to a thick, spreadable consistency. This concentrates the flavours and yields a rich apple flavour and smooth, velvety texture.


  • 5 lb (2.3 kg) apples, MacIntosh, Golden Delicious, Empire
  • 2 cups (500 ml) apple cider
  • 1 tbsp (15 ml) ground cinnamon
  • 1/2 tsp (2 ml) ground allspice
  • 1 cup (250 ml) pasteurized liquid honey


  • Wash and coarsely chop apples. Place apples and apple cider in a large stainless steel saucepan. Bring to a boil; stirring occasionally and mashing apples. Simmer covered until apples are soft, about 20 minutes. Press mixture through a sieve or food mill and measure 7-1/2 cups (1875 ml) applesauce.

  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Combine apple purée and spices in a clean large stainless steel or enamel saucepan; stirring occasionally, bring to a boil. If desired, add 1/2 tsp (2 ml) butter or vegetable oil to reduce foaming. Reduce heat and boil gently for 30 minutes. Add honey and continue cooking for 30 minutes more or until apple spread mounds on a spoon or desired thickness is reached.

  • Quickly ladle hot butter into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more fruit butter. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining fruit butter.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.