Apple Butter

Normally at this time of year you can walk through any rural area and see boxes of apples at the ends of drives, on walls, balanced in old prams, mostly for the taking, an abundance shared, sometimes, if they are particularly marvellous, a sum of money is asked for. Sadly this year after a summer of weather never of which has been know for many decades, there are no such boxes. So when a friend was glad to share the harvest of his apple tree I happily accepted. Many years ago when living in Canada for a short time I came across apple butter. It is one of the many ways to preserve a harvest, mostly found in North America and Eastern Europe. It's silky flavoursome richness can be eaten on toast, swirled through a cake mixture or pancakes. If minimum sugar is added it can be eaten with pork, or on cereal, a particular favourite for me on proper wet muesli.  I had  made it once before but found the long slow simmering problematic but in my research came across a recipe that used a slow cooker...the recipe didn't disappoint.....

Apple Butter

5.5 llbs of apples peeled, cored and finely chopped
4 cups of white sugar
2 teaspoons of ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

1. In a large bowl mix cinnamon, cloves, salt and sugar. Add apples and mix well.
2. Place apple mixture in the pot of a slow cooker, cover and cook on high for 1 hour.
3. Reduce to low and cook for 9-11 hours (overnight). Stirring occasionally until mixture is thickened and dark brown.
4. Blend with a hand blender until smooth.

5. Pot in sterile jars, seal. Keep cool and refrigerate once opened.



So thank you to the giver of apples..... a pot of Apple Butter is on its way x