apple butter

apple butter
makes about 2 cups

I’ve always read about apple butter on various blogs but hadn’t got around to making it. So glad this class gave me a reason to give it a try!

1kg (2lb) apples
250g (9oz) sugar
2 tablespoons lemon juice
1/2 – 1 teaspoons cinnamon

1. Pop 2 jars in the dishwasher to sterilise.

2. Place 3 cups water in a medium pot.

3. Wash apples. Chop into eights, removing the seeds and popping them into the water as you go.

4. Add lemon juice and bring to the boil.

5. Simmer for about 30 minutes, until apple is very tender.

6. Remove from the heat. Puree with a stick blender.

7. Add cinnamon and bring back to a simmer. Cook, stirring frequently for 30-40 minutes or until thickened.

8. Divide hot butter between warm jars straight from the dishwasher. Seal immediately.

shelf life?

Will keep in the pantry for 12 months, or longer. Once opened will keep in the fridge for a few weeks.

variations for fun

peach, apricot or nectarine ‘butter’ – use peaches, apricots or nectarines instead of the applies.

pear butter – replace apples with pears.

blueberry butter – replace some of the apples with blueberries.

super spiced – add in 1/2 teaspoon ground cloves or mixed spice.

different quantities – feel free to either halve or double or quadruple this recipe, the cooking time may need adjusting slightly with more or less in the pot.

problem solving guide

burning – remember to stir the butter every 10-15 minutes to avoid burning. More important in the puree cooking stage than when first simmering the fruit.

too runny / not setting – we’re just looking at removing the water to make the butter thicken. So keep cooking until you’re happy. Remember it will thicken slightly as it cools.

mould growing on the butter – this is a sign that something is wrong with your preserving system. It could be the jars weren’t cleaned enough in the dishwasher, the temperature wasn’t high enough when you bottled. Or the lids weren’t sealed properly. Another problem can be if the jars aren’t filled completely. For now, best not to eat the mouldy jar. Next time be more careful or just store in the fridge.

suggested uses

Lovely on toast or crumpets with butter. Brilliant with scones and cream. See Aunt Madge’s scone recipe. Also great as a sauce to serve with roast or BBQ pork, although you may like to season it with a little salt to cut the sweetness first.

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