Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/18/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the tested recipe card.
Source & provenance
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Safety classification
Tested recipe. Documented by Bernardin.
Processing details
- Method: Boiling-water
canning ; hot pack - Jar size: 250 ml jars
- Headspace: 1/4 inch (0.5 cm)
- Processing: 10 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s guidance above that elevation.
Tested/documented source
Bernardin: Apple Spiced Butter — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
- Prepare canner, jars, lids, and measured ingredients.
- Complete every preparation and cooking stage in the card.
- Hot-fill, process for elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 ml jars with lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, bubble tool, and thermometer or jelly bag where specified
Visual method guide
- Prepare the fruit exactly as documented.
- Cook to the source’s stated gel or butter stage.
- Hot-fill and maintain 1/4 inch (0.5 cm) headspace.
- Process under at least 1 inch of boiling water.
Safety essentials
Keep the documented apples, apple cider, sugars, bottled lemon juice, spices, and lemon-rind proportions, including the source’s puree-to-sugar ratio. Complete the full thickening stage before filling.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
Apple Spiced Butter — Bernardin is a tested Bernardin fruit spread.
Before you begin
Read the complete recipe card and source, measure every ingredient, and confirm your elevation.
Altitude-adjusted processing
10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s documented adjustment above that elevation.
Apple Spiced Butter — Bernardin
Ingredients
- 6 lb (2.7 kg) cooking apples (Spy, Courtland, Russet or Spartan)
- 2 cups (500 ml) apple cider
- 2-3 cups (500-750 ml) granulated sugar
- 2-3 cups (500-750 ml) packed brown sugar
- 1/4 cup (50 ml) lemon juice
- 1 1/2 tsp (7 ml) ground cinnamon
- 1/2 tsp (2 ml) Each: ground nutmeg, ground cloves
- 1/4 tsp (1 ml) ground allspice
- 1 tbsp (15 ml) finely grated lemon rind
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Cut apples into eighths, removing stem and blossom ends. Combine apples and apple cider in a large, deep stainless steel saucepan; cook, covered, over medium heat until the apples are soft, about 20 minutes. Remove from heat and press mixture through a sieve or a foodmill.
- Place 8 clean 250 ml mason jars on a rackin 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. Measure the puree back into the saucepan. Depending on the tartness of the apples, add 1/2 to 3/4 cup (125 to 175 ml) of each of the sugars for each one cup (250 ml) of puree.
- Add the lemon juice and bring mixture to a boil, stirring constantly. If desired, add 1/2 tsp (2 ml) butter or vegetable oil to reduce foaming Reduce heat and boil gently uncovered for 40-50 minutes or until the mixture is thickened.
- Stir in the spices and lemon rind during the last 5-10 minutes of the cooking time. Remove saucepan from heat. Quickly ladle hot apple 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 apple 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 apple butter. When canner is filled, ensure that all jars are covered by at least 1” water. Cover canner and bring water to a 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. Cool upright on a protected work surface; leave undisturbed for 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward. 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 1 year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as a spread or use with breakfasts, desserts, baked goods, or savory pairings.
Frequently asked questions
Can I use a larger jar?
No. Use only the documented jar size.
Can I change the sugar or fruit proportions?
Do not alter the tested formulation for shelf-stable storage.
Recipe context
This tested fruit spread is not interchangeable with an unprocessed refrigerator preparation.
Troubleshooting
Seal failure: Refrigerate the jar. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only.