This is one of my favourite recipes. The sharp-sweet quality of cider helps make this old-fashioned apple butter a sensational fruity spread to daub over hot buttered toast or crumpets making it a wonderful wintertime teatime treat.
Makes
5-6 x 225g jars
Ingredients
- Makes 5-6 x 225g jars
- 1.5kg cooking apples
- 600ml dry or medium cider
- Granulated sugar
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
Method
There is no need to peel or core the apples. However, if you’re using windfalls (and this is a very good recipe in which to do so) cut away any damaged or bruised bits. Chop the apples into fairly big pieces (about 8 to each apple). Place in large pan with the cider and 600ml water. Cook gently until soft, then remove from the heat.
Push the apple mixture through a nylon sieve or use a mouli to reduce it to a puree. Weigh the fruit pulp and return to the cleaned-out pan, adding 340g sugar for every 600g fruit pulp.
Add the cloves and cinnamon. Slowly bring to boiling point, stirring until the sugar has dissolved. Rapidly boil for 10-15 minutes until the mixture begins to splutter and is thick and creamy.
Remove from the heat and pour immediately into warm jars (it’s best to use small jars as this low-sugar preserve has a relatively short shelf life, once opened).
Seal immediately. Use within 12 months and store in the fridge once opened.
