• My Homemade Apple Butter with Apple Schnapps

    1 vote
    My Homemade Apple Butter with Apple Schnapps
    Prep: 30 min Cook: 90 min Servings: 72
    by Robyn Savoie
    381 recipes
    Two autumn standards, pumpkin and apple. I joined Schnapps Liquor with apple in this lovely spread. Apple Schnapps really adds a surprising element to this. This spread is wonderful on toast, pancakes, waffles and in pumpkin pie! I might experiment one of these days and see how it would work in traditional apple pie


    • 6 Lbs. Tart Apples
    • 1 Cup Water
    • 1/4 Cup Fresh Lemon Juice
    • 3 Cups Granulated Sugar
    • 3 Cups Light Brown Sugar
    • 1/2 Cup Dr. McGillicuddy's Apple Pie Schnapps Liquor (See Below)
    • 1 Tsp. Ground Cinnamon
    • 1/2 Tsp. Ground Nutmeg
    • 1/4 Tsp. Ground Allspice
    • 1/4 Tsp. Ground Cloves
    • 1/4 Tsp. Salt
    • 1 Tsp. Vanilla Extract


    1. Peel, core and slice apples into water containing 1 teaspoon lemon juice. Until all fruit is prepared. Drain the fruit and cook the apples with 1 cup water, in a heavy, covered saucepan, for 10 - 15 minutes.
    2. When apples are soft, process until smooth or grind in a food mill. Put puree in a heavy pan and add lemon juice, granulated and brown sugars, liquor, the spices, salt and vanilla. Stir well to blend and heat to a boil, stirring to dissolve the sugars.
    3. Turn heat to low and continue to cook until very thick and spreadable. Stir occasionally so the butter doesn't burn on the bottom or sides.
    4. To test if butter is done, put a spoonful on a plate and make sure there is no liquid around the edges.
    5. When done, ladle into hot jars, clean rims, seal and process in water bath canner for 10 minutes.
    6. Yield: 4 Pints plus 1 Half-Pint
    7. BEST USE: Apple Schnapps Liquor or McGillicuddy's Apple Pie Schnapps Liquor. These provide the best flavor, personal favorite McGillicuddy's.
    8. DO NOT USE: Sour Apple Pucker or Sour Apple Schnapps. The sour flavor does not blend well with the spices in my opinion.

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