This fruit butter makes a quick dessert. It's also a great snack on bread or toast. We use it in a low-fat recipe for a moist and chunky apple butter spice cake. We have found preserving in half-pint (250 mL) jars convenient, since that recipe calls for that amount of apple butter. But if you use larger jars, you'll have lots left for other uses.
• This recipe uses a mix of two varieties of apples for greater flavor. "If these types are not available in your area, go for what's fresh and local," says Topp. "This might change the texture of the butter slightly, but starting with quality fruit is the most important thing."
• "This sweet spread does not need to be processed as long as a relish or pickle recipe," says Topp. "The sugar does most of the preserving — you just need to briefly boil the jars to kill off any contaminants that might have gotten in during filling."
Recipe information
Yield
Makes 7 cups (1.75 L)
Ingredients
Preparation
Step 1
1. Cut McIntosh apples into 1-inch (2.5 cm) pieces. Cut Granny Smith apples into smaller dice.
Step 2
2. Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.
Step 3
3. Stir in sugar and lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining. Remove from heat.
Step 4
4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
Variation: Spiced Apple Butter
Step 5
Add 2 tsp (10 mL) ground cinnamon and 1/2 tsp (2 mL) each ground cloves and allspice with the sugar.
Recipe notes
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