Kevin’s wife’s Apple Butter – thanks Kevin for this recipe!
1.Windfall apples (any)
2.Quarter, removing bruised and eaten bits. Keep pips cores skin intact.
3.Smallest amount of water to just covering bottom of lidded pan, this is to get juices flowing.
4.Low heat (side of range for those of us fortunate to have old fashioned range wood of course).
5.Stir occasionally lifting softened fruit to top.
6.When you have a ‘golden’ (not burnt) brown mush, push through sieve to remove skin, pips etc.
7.For every pint of puree add one pound of sugar (or metric equivalence)and one flat t spoon mixed spices.
8.Stir in sugar and spices. Set at side of range with lid, to allow sugar to dissolve naturally (even overnight)Sue never hurries her preserves!.
9.Have ready warmed clean jars.
10. Place pan on medium heat, flat ended wooden spoon at the ready. Unlike ordinary jams which you do not stir, this requires moving very thick mix off bottom to prevent sticking and burning,(don’t worry if do get some stuck, fish out quick with the wooden spoon).
11.You require a ’soft’ rolling boil – movement on the top.
12.After 10-15mins check butter for its setting qualities. Place a t spoonful of mix on very cold plate. Set aside for a cooling moment. Tip plate on side, if mix wrinkles but stays put your ready for jarring. If not keep cooking and try again.
13.Add own variations of other fruit with apple as base. To keep pectin levels up probably no more than a third other fruit-consistency will vary.
Apple butter is especially nice for Victoria sponge filling as it does not run away.
Apple butter is my wife’s base recipe for apple & plum butter.