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Apple Butter

Submitted by Lesley 11 June 2009

The name comes from the smooth buttery texture. This is lovely on hot toast.

 
 
 
 

Ingredients

4 lbs good cooking apples,1 cup apple cider vinegar,2 cups water,Sugar (about 4 cups see cooking instructions),salt,1/2 teasp ground cloves,1/2 teasp allspice,grated rind and juice of 1 lemon,,A chinois sieve and pestle or a food mill

Method

Cut the apples into quarters, without peeling or coring them, cut out any damaged bits. Put them into a large pan, add the vinegar and water, cover, bring to the boil, reduce heat to simmer, cook until the apples are soft, about 20 mins. Remove from the heat.

Ladle apple mix into a chinois sieve (or foodmill) and using a pestle force the pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Cook uncovered in a large, wide thick bottomed pan on medium low heat, stirring constantly to prevent burning.
Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the puree on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

4 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.

Makes a little more than 3 pint jars.

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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