My darling brought me Apple butter from his trip to Canada a few years ago, and since then I have kept a memory of it… Hmmmm… how shall I put it? It’s so good it’s indescribable, but I liked using it to go with my Apple Fondant Cake recipe or just eat it with a spoon.
* INGREDIENTS :
° 4 pounds of Quebec apples, peeled, cores removed and cut into large pieces (equivalent to 5 pounds of whole apples)
° 1/2 cup (125 ml) raw apple juice (old-fashioned)
° 30 ml (2 tbsp.) Lemon juice
° 5 ml (1 tsp.) Cinnamon
° Two pinches of ground cloves
° 1/2 freshly grated nutmeg
° 0.5 ml (1/8 teaspoon) salt
° ½ pound (225 g) golden brown sugar or the equivalent of a tightly packed cup (or more to taste)
½ pound (225 g) unsalted butter
In a large salad bowl, put the lemon juice and the apples as you cut them. Toss a few times to coat the apples with the lemon juice to prevent them from darkening.
In a food processor, finely chop the apple mixture. Transfer to a large, heavy-bottomed pot and add all other ingredients except the butter. Simmer 75 minutes over medium heat, stirring often during cooking.
Add the butter and continue cooking for 10 minutes. Add more brown sugar if you prefer a sweeter apple butter.
In a food processor or blender, reduce the preparation to a smooth puree.
Pour the apple butter into small sterilized jars, seal and store in the fridge or simply freeze.