The slow cooker chef: Spiced apple butter recipePosted by Fiona Nevile in Jam Jelly and Preserves | 15 comments
“Why this is delicious.” Seraphina licked the spoon and examined the tasting pot. “You could add some to an ordinary apple pie and really make it special.”
After the success of the pear butter I thought I’d try my hand at apple butter. Fruit butter contains no butter. It has a spreadable saucelike consistency and is lighter than a fruit cheese. Fruit butter is a great way of preserving a glut as it seems to concentrate the flavour and a big bag of apples is turned into just a few jars – this recipe filled 5 x450ml jars. We ate some with roast pork and it was delicious.
I made this in the slow cooker to intensify the flavours.
It’s important to use cooking apples so the butter is not too sweet.
Spiced apple butter recipe
2 kilos of cooking apples
375 ml of water
250 ml of apple juice (I made this in the steam juicer with the left over peel and cores of the apples)
1 tsp of vanilla essence
2 tsp of lemon juice
1 drop of almond essence
Half a tsp of allspice
1.5 tsp of cinnamon
400g of white granulated sugar
Peel, core and slice the apples.
Put the apples in the slow cooker with the lemon juice, vanilla essence, water and apple juice. Cook for 1 hour on high and 2 hours on low (lid on).
Puree the apples using a blender or food mill.
Return the apples to the slow cooker and add the sugar, allspice and cinnamon. Bring to simmering point and stir well. Leave to simmer for about 2-3 hours (lid off) to thicken, stirring occasionally.
Ladle into warm sterilised jars and seal immediately with hot sterile lids. If you want to go down the hot water bath route, the jars need to be processed for 10 minutes after the water has reached boiling point.
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