6 lbs after peeling and chopping! Hope you like the apple butter!

I think they were Braeburn, but I’m not possitive (they came off my mom’s apple tree) and last year I used a mix of gala and fuji. Literally any kind of apple will work. Softer varieties will cook down faster and you’ll obviously have the taste of the apple. I’d say any apple that has the light red orange coloring like what you see on a fuji produces what I think to be is the best apple butter.

Thanks! I’ll definitely give it a try.

Hi Lisa, this recipe will make about half what you need (I find it varies between 8 and 10 half pints, depending on the variety of apple I use). I would recommend you make the large batch twice. I wouldn’t double the recipe because A. it took my absolute largest pot to make 1 batch and B. I’m not sure you could effectively and safely can everything at once. Peeling and chopping do take a good chunk of time, so I’d suggest starting one batch and prepping the other while the first cooks. You could start cooking the second batch while canning the first. Good luck! I always give applebutter to my relatives for Christmas.

I don’t! I really should’ve bought one 🙁 I’ve spent a lot of hours peeling and coring over the weeks. Next year 🙂