(Apple) butter me up

I still have lots of apples to process, even though I’m still on the first batch that we collected from High Bank. However, today I have decided to make a preserve that does not require lots of peeling and coring, but does require cider – apple butter.

Simmer the apple chunks with cider

Simmer the apple chunks with cider

It’s a really easy preserve to make. Simply roughly chop 1.5kg of cooking apples and simmer these gently in 600ml cider (medium or dry) until it’s all cooked to a pulp. The next bit is the biggest fiddle – you need to pass the pulp through a nylon sieve to get a lovely apply puree. Measure this and return it to the cleaned preserving pan with 340g of ordinary granulated sugar for every 600ml of puree with the spices of your choice – today I added half a teaspoon of cinnamon. Warm gently to dissolve the sugar, then boil vigorously for about 15 minutes before transferring to hot sterilised jars. Once filled, cover the open jars with a tea towel and allow them to cool before sealing.

Delicious in a cake, on scones or on toast.

Potted up and coolng

Potted up and coolng

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  1. Your apple butter is lovely as a sponge cake filling.
    p.s. I hope some of this will return to source 🙂

  2. Can’t wait! It is very versatile.
    I remember last year that we re-christened it because some of High Bank’s guests were confused by the name.

  3. Brilliant, now it sounds as appealing as it tastes 🙂

  4. I make an apple curd that everyone here loves. There’s a recipe on my blog if you’re interested, just put ‘apple curd’ in the search box there 🙂

    • It sounds lovely… sadly, being lactose intolerant, it’s not for me but I’m sure lots of readers will be adding it to their repertoire. Windfall jelly, however, is one thing that I do make.


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