Lemon Ginger Apple Butter
Prep time
Cook time
Total time
Recipe type: Jams, Jellies, Preserves
Serves: 4 & ½ pints
  • 6 pounds of fresh apples
  • 2 lemons
  • 2 – 3 ounces fresh ginger root
  • ½ cup water or apple cider
  • ½ teaspoon salt
  • 1 & ½ teaspoon ground cinnamon
  • ¾ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon freshly grated ginger
  • 1⅓ cups dark brown sugar, firmly packed
  • The juice of 1 lemon
  1. Wash apples and cut into chunks. Place in a large [6-8 quart] heavy pot. Add the lemons, cut into eights. Peel ginger and chop roughly – you want ½ inch or so pieces - and add to the pot.
  2. Add the water and salt, cover the pot and simmer over medium heat until apples are completely mushy and soft. This will take around 30 minutes. Cool slightly.
  3. Run apples through a food mill, removing pieces of lemon peel as you encounter them.
  4. Rinse out the pot and return the apple puree to it. Add remaining ingredients and cook, uncovered, over low heat until very thick, stirring very often. Watch very carefully so it doesn't burn.
  5. It will probably take an hour to 90 minutes, even a little longer if your apples had a lot of moisture to start with. To test it, keep a small plate in the freezer, and put a ½ teaspoon or so of the apple butter on the plate and wait about 30 seconds. No liquid should separate out – if it does, keep cooking and testing until the liquid no longer separates.
  6. To can, see the blog post for instructions.
  7. Will keep in the refrigerator for weeks - can be frozen as well.
Recipe by The Creekside Cook at https://thecreeksidecook.com/lemon-ginger-apple-butter/