Homemade apple butter recipe

Making apple butter allows you to transfer the delicious, fresh taste of apples onto other treats. If you like the taste of apples, you'll love spicing and sweetening them up with things lying around the house, like cinnamon and brown sugar.

This recipe gives a dessert feel to a health staple. Try spreading this on raisin bread or bran muffins — yum! Some apples to use for this butter: Cortland, McIntosh or Northern Spy.

You can buy it, but homemade is much, much better. You can also make pear butter or peach butter, following the same directions, adding sweetening to taste and varying the spices as desired (try a hint of nutmeg!).

Makes two 250 millilitre (one cup) jars

• 175 millilitres (3/4 cup) unsweetened apple cider or juice
• 75 g (1/3 c) firmly packed light brown sugar
• 5 ml (1 tsp) ground cinnamon
• 3 ml (1/2 tsp) ground cloves
• 3 ml (1/2 tsp) ground allspice
• 1.5 kg (3 lb/6 medium) apples, peeled, quartered and cored1. In the bowl of a food processor or blender, combine the apple cider, brown sugar, cinnamon, cloves and allspice. Whirl until all the ingredients are well blended. Add the apple quarters, two or three at a time, and whirl until the apples are pureed.
  2. Pour the apple mixture into a large, nonreactive pot. Over moderately high heat, bring the mixture to a boil; reduce the heat to low, cover the pot and cook for one hour, stirring occasionally. Uncover the pot and cook until the apple mixture is thickened, about one to 1 1/2 hours longer.
  3. Spoon the apple butter into two wide-mouthed, warm, sterilized 250 millilitre (one cup) jars, leaving a one centimetre (1/2 inch) space between the top of the jam and the rim of the jar. Wipe the rims, cover, label and date. Store the jam in the refrigerator for up to three weeks or in the freezer for up to one year.

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