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Rum-Raisin Apple Butter

Submitted by: suzanne-mcminn on July 26, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Rum-Raisin Apple Butter

What’s good with apples? Raisins! How about a little rum? This is the best apple butter in the history of apple butter. Don’t ask me for my research to back up this claim. I have none. I just know.

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Difficulty: Intermediate

Servings: multiple

Prep Time: a couple of hours   Cook Time: 10 minutes  


2 quarts apple pulp
4 cups sugar
1 cup raisins
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 cup rum


For each batch per this recipe, you’ll need about four pounds (maybe 16 medium) apples (or more if your apples are small).

Cut, peel (if you must, see note), and core them. Place in a large pot; bring to a boil and simmer until soft but not liquified. Puree using a food processor or food mill.

Note: I don’t peel them. I just cut, core, and cook. I use a food mill, and by the time the apples go through the food mill, the peel is pretty well strained out. (It’s so much easier not to peel!)

What you want to end up with is two quarts of apple pulp (per recipe batch).

Combine apple pulp, sugar, spices, and raisins in a large pot. Simmer slowly until mixture thickens and rounds up on a spoon. (May take a couple of hours.) Stir frequently. Toward the end of the simmering time, as the mixture is thickening, add 1/2 cup rum. (Don’t add the rum earlier as you don’t want all the good rum flavor to boil away!) Simmer a little while longer until mixture is thick and ready for canning. Ladle hot butter into jars, leaving 1/4-inch headspace. Put on lids and bands.

BWB 10 minutes.

For me, this makes about six jars (half-pint size). You can double, triple, etc, the recipe to make as much as you want. Your house will smell great while it’s cooking!

Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Preserving

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  1. 9-8

    There is no way to describe how wonderful this is! I cut back on the sugar a bit since we’re not used to a lot of sugar and it’s still wonderful!

    After cooking the apples and milling them, I finished this in the crock pot. I’m going to make another batch tomorrow, and maybe more the next day too! YUM!

  2. 11-29

    The rum raisin apple butter is seriously delicious. I just made a batch yesterday! Forget giving it as gifts. MINE!
    Also- I cut the sugar in half and it is still wonderful. I seldom use th entire amount of sugar in any recipe. When they eat other sweets, my kids often comment on something being “too sweet.”

  3. 11-29

    Made a double batch of this and it just fit in the big crockpot.


    But, we cheated – cored the apples, ran them, peels and all through the grinder, then cooked. The resulting texture is rather interesting with the raisins.

  4. 8-28

    Hello all,

    I made this yesterday and it is indeed excellent apple butter.

    After processing I found a few small air pockets in each jar. I didn’t run a knife around the jars before processing, but the butter looked completely packed in the jar. The lids are sealed, but I’m concerned about these air bubbles.

    Any thoughts or comments appreciated.

    • 8-28

      Hey etgal, if the bubbles are minimal, I wouldn’t worry too much, but they can promote spoilage especially if they’re large or there are too many. Usually it’s mostly for appearance sake and I wouldn’t worry about a few… besides you’ll eat it up so fast it won’t matter so I’d use those jars up first!!

  5. 8-28

    Those that made this in the crock pot..When do you add the rum? and then how much longer will you cook it? Also what kind of rum do I need to buy? Just picked my apples and pears today, curious how this would be made with pears? Gonna try the apple first! Thanks, Margaret

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