Apple Butter recipe
- 1 2/3 lbs(750 g) cooking apples
- 2 ½ cups (625 ml) cider
- white sugar as needed
- ½ tsp (2.5 ml) ground cinnamon
- ½ tsp (2.5 ml) ground cloves
- grated rind of ½ lemon
- Wash, quarter and core apples, but do not remove skins. Place in large pan with cider. Bring to a boil. Simmer gently until apples turn pulpy.
- Pass apples and cider through a sieve. Discard residue. Measure quantity of fruit puree and add 1 ½ cups (375 ml) white sugar for each 2 ½ cups (625 ml) puree. Return puree and sugar to pan.
- Add spices and lemon rind. Stir puree over low heat until sugar dissolves. Stir constantly until mixture is very thick, creamy and almost solid.
- Place in heated, sterilized jars. Seal and cool.
