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
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
highbankcottage
/ October 24, 2013Your apple butter is lovely as a sponge cake filling.
p.s. I hope some of this will return to source 🙂
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The Snail of Happiness
/ October 24, 2013Different cider this year, so a slightly different taste. Will be making a second batch soon, which could possibly have your name on it!
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highbankcottage
/ October 24, 2013Can’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.
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The Snail of Happiness
/ October 24, 2013I think ‘Cider apple conserve’ would probably cover all bases.
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highbankcottage
/ October 24, 2013Brilliant, now it sounds as appealing as it tastes 🙂
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knitsofacto
/ October 24, 2013I 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 🙂
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The Snail of Happiness
/ October 25, 2013It 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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