How much time is no time? I have a recipe for microwave apple butter that is scheduled for tomorrow morning. And probably several times after that. I have ordered some more jars (from Ascott who have reduced prices on a couple of sizes this month) since I want to use some for Christmas presents. I must remember to "borrow" some more from P's shed next time I check his house, too. 

I need to start dehydrating the later pears, they are so wonderful dried. It just takes the initial preparation, peeling or not, coring or not--you need to do one or the other-slicing, and the dehyrator does the rest, though the trays need shuffling around from time to time since the lowest tray in mine dries fastest.

Microwave Apple butter--I have doubled the recipe. I have a pyrex dish that fits in the microwave that is more or less the size called for, (special offer at Asda a couple of years ago for £4, I think) The recipe I use is from Microwave Gourmet, by Barbara Kafka, (Amazon link here)

I have amended the recipe somewhat, and don't put it through a food mill. I'd rather core the apples first and put it in the food processor to puree it than just quarter the apples and later put it through the food mill, but it can be done that way. I like the texture better this way, too, and the skin gets pureed along with the fruit.

Microwave Apple Butter

3 pounds of apples, cored

1 cup lightly packed brown sugar

1 cup white sugar--I use less!!!!

1 cinnamon stick or 1 t (teaspoon) ground cinnamon

6-10 whole allspice berries

6-10 whole cloves

1/4 t of nutmeg

Combine everything in 14" x 11" x 2" dish, cover tightly with cling film, cook at 650 for 20 minutes. (Recipe is old, and says 100%, which is what 650 is in my old microwave!)

Remove from oven, whizz in food processor (or put through food mill, medium disc)

Return to dish, cook (650) uncovered for 10 minutes, check it after 8 in case it is done then

Put into sterilized jars, or let it cool and store in the fridge for up to 2 months.