Just how many apple crumbles, apple cakes and apple pies can one eat before getting just a teensy bit fed up with the whole apple fiasco? Well, the season has only just started, so I decided to tackle the problem head on. The freezer is now stuffed, the jars are now filled. It’s a good start but I fear this is only the beginning. More apples are hanging from those trees…waiting.
I came across this recipe for Apple Butter which I believe hails from across the Big Pond but was originally from Europe – Germany and Belgium, in fact. I am sure the EU would LOVE to get all bureaucratic about the complete lack of butter in the recipe. But here in the UK we’re getting quite good at upsetting the EU. So, before they start slapping all sorts of directives in this direction, here’s the easiest of all the versions I found.
- 2.5 kg apples, peeled and chopped
- 400g brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 tsp freshly ground cloves
Put all the above ingredients into a heavy bottomed pan. Cook over a low heat, stirring often until the mix becomes thick, smooth and dark (should take at least 1-2 hours)
Now, if like me you ask yourself what is the difference between this and stewing apples – then I can show you. It’s all about colour and length of cooking time. The longer it cooks, the darker it gets.
This is apple butter:
This is stewed apple:
So now you know.