Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Apple Butter
Apple Butter is a rich fruit packed puree that is perfect for scones, pancakes or toast
Ingredients
- 475 ml cider dry cider
- 450 g apples cooking apples
- 450 g apples eating apples
- 1 lemon
- 675 g granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
Instructions
- Wash apples, peel, core and slice
- Zest the lemon and squeeze the juice over the apples and set aside
- Pour cider into a pan and boil till it has reduced to about half
- Add fruit to the cider, cover pan and simmer for 10 minutes
- Remove lid and cook for further 20 mins till apples are squishy and tender
- Remove from heat and cool slightly before whizzing in a food processor and then pressing through a sieve
- Measure the amount of puree and add 275g/10 oz sugar for every 600ml/1 pint of puree
- Add cinnamon and mixed spice and stir well
- Gently heat till sugar has dissolved then boil and stir till mixture is thick and holds its shape when a little dropped on to a cold plate
- Spoon into sterilied jars and set aside for 1 week to mature
Notes
This homemade apple butter will keep for 6 months in a cool dark cupboard. Once opened store in the fridge and use within a month.
Nutrition
Calories: 402kcalCarbohydrates: 102gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 185mgFiber: 3gSugar: 96gVitamin A: 64IUVitamin C: 12mgCalcium: 17mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove