Use a heavy-bottomed saucepan to prevent scorching. Adjust the amount of brandy to your preference. For a non-alcoholic version, substitute with apple cider or apple juice. The apple butter will thicken further as it cools. Sterilize jars and lids by boiling them in water for 10 minutes before filling.
Buster Turcotte
Nov 13, 2024My family devoured this apple butter in a week! I'm making a double batch next time.
Rowena Windler
Oct 13, 2024The instructions were easy to follow, and the apple butter turned out perfectly smooth and delicious.
Zella Okon
Sep 15, 2023This recipe is amazing! The brandy adds such a lovely depth of flavor.