Apple butter

By Birgitta

Ingredients

• 1.5 kg apples
• 200 ml water
• 8 whole cloves
• 10 whole allspice
• 1 teaspoon cinnamon
• 100 g golden sugar
• 200 g soft brown sugar
• 2 teaspoons salt
• zest and juice of one lemon

Details

Servings 2
Adapted from foodandthoughts.blogspot.com

Preparation

Step 1

Chop up the apples, peel, cores and everything. Bring to a boil with the water, turn down the heat and let it simmer until the apples go soft and mushy, about 40 minutes. Pass through a food mill or strainer.

Roast the spices in a small, dry pan. Grind to a fine powder in a spice mill.

Pour the strained applesauce back into a clean pot. Add the spices, salt, lemon zest and juice and sugar. Boil at low heat for 30-40 minutes, maybe covering half of the pot with a lid. Watch out, it spits and bubbles like crazy! Stir it every 5-10 minutes. While boiling, it will turn a little thicker and darker.

Sterilize 2 400 ml. glasses (or equivalents) - here's a guide as to how. Pour the still hot apple butter into the jars, put on the lids. Store in the fridge. The applebutter is also great made with a vanilla pod, omitting the other spices. Or a chili, chopped up, if you'd like to use the apple butter as a condiment with savoury foods.