Apple Butter

Storing and Planning Ahead

Keeps in the fridge for up to 4 weeks. Sealed in sterilised jars it keeps in a cool, dark cupboard for up to 6 months. Freezes for 6 months.

Apple Butter: The Method

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1. Put the apples and apple juice in a large, heavy pot, cover and cook over medium-low heat for 30 minutes, stirring now and then, until the apples are very soft.

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2. Purée the apples with a stick blender until completely smooth, or press them through a sieve to remove the skins.

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3. Heat the oven to 150°C / 300°F (130°C / 265°F fan). Pour the purée into a wide roasting tin and stir in the brown sugar, cinnamon, cloves, nutmeg, salt and lemon juice.

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4. Bake uncovered for 3 hours, stirring every 30 minutes and scraping the edges into the middle, until the butter is very dark, thick and glossy and holds a line when a spoon is drawn through it.

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5. Stir in the vanilla. Spoon into hot sterilised jars and seal, or cool and keep in the fridge.

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Worth Knowing

• Use a wide roasting tin, not a deep dish. A large surface lets the water evaporate, and the butter thickens sooner.
• Stir it every half hour and scrape down the sides. The edges dry out first and can burn if they are ignored.
• Stop cooking when a spoonful on a cold saucer does not leak liquid around the edge. Apple butter thickens further as it cools.

Serving Ideas

Buttered toast · Biscuits · Pork chops

Questions About Apple Butter

Apple Butter Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.