This recipe comes straight from Joanna’s blog Smorgasblog. I was intrigued when I visited with Joanna during the summer and she talked about Apple Butter and how nice it was. Of course, I forgot about it until I was faced with a huge mound of windfalls!
So I had to try it.
For a really good photographic, step by step guide check out Joanna’s instructions.
Here’s the recipe!
- 1.4 kg peeled and chopped apples
- 600 ml water
- 600 ml cider (we used some of last year’s Apple Beer)
- Brown sugar – you won’t know the weight required until you’ve completed the first stage of the recipe.
- 1/2 tsp ground clvoes
- 1/2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
When I was finished I had 10 x 200 g jars.
Peel and coarsely chop the apples. Place in large saucepan with cider and water. Cook over a low heat until the apples are very soft. Once the apples are soft blend until the apples are pureed.
This is where you decide how much sugar you need!
Weigh the puree mixture and for each 450 g of puree allow 350 g of brown sugar.
Pour apple puree back into the pot (DO NOT ADD SUGAR YET) and cook on a low heat for 30 – 40 minutes until it has thickened and coats a wooden spoon.
Add the sugar and stir. The butter immediately turns a dark colour. Add the spices. Keep stirring until sugar dissolves.
Leave to simmer, stirring occasionally until all the liquid has evaporated and the mixture is thick and sticky. (In my case, this took quite a time, I’d say about another 40 minutes.)
Ladle into jars….. one jar of mine had disappeared mysteriously by end of breakfast next morning! 🙂
Thank you Joanna for sharing!