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Apple Butter
- Makes approx.
5 lb
- Difficulty
Easy
Published 1993
When sugar was scarce in early American kitchens fruit ‘butters’ were frequently made-long, slow boiling concentrated the flavour and the natural sugar of the fruit provided a sweet, jam-like spread. Today Apple Butter, with its spicy apple taste, is still loved and made in many homes.
Ingredients
4 lb 1.8 kg ¾ pint 450
Method
Wash and quarter (but do not peel) the apples and place with the cider in a large saucepan. Cook, covered, until the apples are soft and then purée them through a mouli or a sieve. Measure the purée and allow
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