Apple Butter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg apples
- 500 ml apple cider
- 1 lemon (s), including the juice
- 220 g suar
- 1 ½ teaspoon cinnamon powder
Print Recipe
Pin Recipe Instructions
- Wash, quarter, core and cut the apples into pieces. Put in a large saucepan and pour in the cider. Bring the apples to the boil and simmer for 20 to 30 minutes until the apples are soft.
- Now either puree the apples in the pot with a hand blender or put them in portions in the mixer and puree them finely. Then sugar, cinnamon and lemon juice are added and mixed in well. Now the mass must be reduced to a low heat, stirring occasionally. This can take 2 to 4 hours. Please CAUTION: The mass behaves like lava, it pops up suddenly and is very, very hot! I put a lid on the pot at an angle to boil it down and removed the pot from the hot plate before each stirring. The apple mixture becomes browner and browner as it is cooked and is ready when it is caramel-colored and noticeably thicker.
- Now the apple butter can be filled into boiled jam jars (turn them upside down for a few minutes after closing) or into mason jars. The amount is enough for 6 small jam jars.
- Apple butter tastes great with pancakes, on and in cakes, on biscuits or on bread. If you like, you can add star anise, cloves, nutmeg and / or ginger to the apple butter in addition to cinnamon.
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