Thursday, 7 November 2013
Apple Butter Recipe
1.8kg windfalls. (I used 1kg cooking apple and 800g small eating apple windfalls)
2 cups water
1 cup cider
2 tablespoons cider vinegar
half teaspoon each of cinnamon, ground cloves, nutmeg
Sugar (quantity determined later)
Wash and cut apples in quarters. Remove any damaged or bruised bits. Don't peel or core.
Put in heavy based saucepan with water, cider and vinegar and cook until apples soft.
Sieve the mixture into a big basin. Weigh.
Transfer back to heavy based saucepan. I got 2kg of apple purée. (you need half this weight in sugar but don't add it yet). Bring purée back to the boil and simmer for 45 mins. Add 1kg sugar. Stir until dissolved, add spices then simmer for at least an hour until it has reduced and is starting to thicken at edges of pan.
Pour into hot, sterilised jam jars.