ap­ple but­ter

The Field - - Cookery -

makes 3-4 500ml jars

Ap­ple but­ter is a con­cen­trated and caramelised ap­ple purée with cider and cider vine­gar. It’s de­li­cious spread on hot, but­tered toast and crum­pets as well as on tarts, cakes and with cheese. You can add a few spoons to dress­ings, stews and casseroles to add a rich sweet­ness and it works per­fectly served as a condi­ment with grilled chops or roast pork.

Pre-heat the oven to 120°C/250°F/GAS Mark ½ (or use the slow oven in the aga) Peel, quar­ter and core the ap­ples.

Tie the peels and cores into a muslin bag (like you would for mar­malade with the pips and pith).

Place the bag and chopped ap­ple into a large pot and then add the cider vine­gar and cider.

Bring to a sim­mer and cook for at least half an hour or un­til the ap­ples are all soft. Re­move the bag, leave to cool slightly then squeeze back in any juice from the bag. Blitz un­til smooth along with the rest of the in­gre­di­ents. Place in an oven­proof pot and bake in the oven for about four hours, whisk­ing ev­ery 45 min­utes (you can whisk in any skin that has formed on top). It should have thick­ened and be a deep caramel colour. Trans­fer into ster­ilised jars (like you would when jam mak­ing).

The ap­ple but­ter should keep for at least six months in a cool, dry cup­board or you can put it into suit­able con­tain­ers to freeze for up to a year.

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