Today apple butter is considered a credit to the Pennsylvania German food tradition. Historically, however, it was sweetened only lightly, if at all, making it a spread children avoided rather than relished. One middle-aged woman remembers, “An apple butter sandwich was not considered a treat!” Pear butter was much preferred, “because it was sweet and more mild compared to apple butter, yet not all that flavorful either.” Varieties of fruit butters and preserves were regarded as medicines in Germany and likely influenced their handling in the New World. But with the increased influence of the neighboring English and the easier availability of refined sugar, apple butter grew in favor. Years ago, apple-butter making was an all-day affair. Generally it was an intergenerational family event. Here is one adaptation of such a day that requires a lot of outdoor space for production and substantial indoor storage for the finished spread.