Fermented Apple Butter

This recipe is from the “Fermented Fruits and Vegetables” section of  Nourishing Traditions p. 110. This recipe reflects the fifth of our 11 Wise Traditions Dietary Principles: enjoy lacto-fermented condiments and beverages.

Note of clarification about apple butter: “The main difference between apple butter and apple jam is their texture. Apple butter is smooth and velvety, with a consistency similar to peanut butter. It spreads easily on toast or crackers and melts in your mouth with each bite. In contrast, apple jam has a chunkier texture, with visible pieces of fruit suspended in a thick syrup.”

The following recipe makes 2 quarts:


  • 4 cups unsulphured dried apples
  • 1 tablespoon sea salt
  • ¼ cup whey – recipe
  • ¼ to ½ cup raw honey


  1. Cook apples in filtered water until soft.
  2. Let cool slightly and transfer with a slotted spoon to food processor.
  3. Process with remaining ingredients.
  4. Taste for sweetness and add more honey if necessary.
  5. Place in quart-sized, wide-mouth mason jars.
  6. The apple butter should be at least 1 inch below the tops of the jars.
  7. Cover tightly and keep at room temperature for about 2 days before transferring to refrigerator. This should be eaten within 2 months.

Variation: Apricot Butter

Use 4 cups unsulphured dried apricots instead of apples.

Variation: Pear Butter

Use 4 cups of unsulphured dried pears instead of apples.

The post Fermented Apple Butter appeared first on The Weston A. Price Foundation.

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