"frau" Schmidt's Recipe For Apple Butter Recipe


Apple butter is a versatile and delicious spread that has been enjoyed for generations. One famous recipe for apple butter comes from none other than "frau" Schmidt, who perfected her technique over the years. This recipe is a timeless classic that captures the essence of sweet apples and warm spices.

History and Fun Facts:

Before we dive into Frau Schmidt's recipe, let's explore the history and fun facts about this delightful treat. Apple butter has its roots in Europe, where it was popularized as a way to preserve apples for the winter months. It is believed that the recipe originated in Germany and eventually made its way to America with European immigrants.

Apple butter got its name from the slow cooking process, where apples are cooked down to a concentrated, butter-like consistency. It was traditionally made in large copper kettles over an open fire, stirring constantly to avoid scorching. The long cooking time would not only concentrate the flavors but also help preserve the apples naturally.

Now, let's venture into Frau Schmidt's treasured recipe for apple butter!

Frau Schmidt's Recipe for Apple Butter:

- 5 gallons of cider
- 1 bucket of "Schnitz" (sweet apples)
- 2-1/2 pounds of brown sugar
- 1 ounce of allspice

1. Begin by bringing the cider to a boil in a large pot. Boil the cider until it's reduced to half of its original quantity. This process may take a while, but it helps intensify the flavors of the apple butter.

2. While the cider is boiling, prepare the apples. Peel and core the "Schnitz" apples, ensuring that you have enough to fill one bucket. Sweet apples are traditionally used for "Schnitz," but if you have sour apples, you'll need to increase the sugar amount to 4 pounds.

3. Once the cider has reduced, add the prepared apples to the pot. Stir gently to combine the ingredients.

4. Sprinkle in the brown sugar and allspice. These ingredients will add sweetness and a warm, comforting aroma to the apple butter.

5. Lower the heat to a simmer and let the mixture cook slowly. It's essential to stir constantly to prevent sticking or scorching. This process can take several hours, so be patient and keep your eye on the pot.

6. As the apple butter cooks, it will gradually thicken and develop a rich, marmalade-like texture. The goal is for the cider not to separate from the apple butter, ensuring a silky consistency.

7. When the apple butter has reached the desired thickness and the flavors have melded beautifully, it's ready to be enjoyed. The final result should be clear, smooth, and bursting with the perfect blend of apple and spice.

Fun Fact: Frau Schmidt, the inspiration for this recipe, had a preference for "Paradise" apples. These apples were treasured for their flavor and their ability to create a delicious apple butter.

Similar Recipes:

If you enjoyed Frau Schmidt's recipe for apple butter, there are other similar dishes that you might love:

1. Pumpkin Butter: Made similarly to apple butter, but using pumpkin as the base instead of apples. It's a delightful fall treat.

2. Pear Butter: This variation swaps apples for pears, resulting in a butter with a delicate and sweet flavor profile.

3. Peach Butter: Peaches can also be transformed into a luscious butter. The vibrant color and juicy flavor make it a favorite among many.


Frau Schmidt's recipe for apple butter is a timeless classic that showcases the best of sweet apples and warm spices. With its rich history and comforting taste, this apple butter will transport you to another time. Whether enjoyed on toast, swirled into oatmeal, or used as a filling for pastries, this recipe is sure to satisfy your cravings. So, grab your apron and get ready to create a batch of this delectable apple butter that will surely become a household favorite.



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