bohemianwanderer – This apple butter recipe yields approximately 1.2 kilograms and serves up to twelve people, making it suitable for storage or sharing. Preparation takes about five minutes, while the cooking process lasts roughly three hours. The method relies on slow reduction to concentrate natural sweetness and spice without added thickeners.
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Begin by cutting all the Bramley and Cox’s apples into quarters, leaving the skins and cores intact. Place the apples into a large stockpot with a tight-fitting lid. Add the unsweetened apple juice and apple cider vinegar, then cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium and cook for about twenty minutes, stirring once or twice, until the apples are completely soft and collapsing.
Remove the pot from the heat and take off the lid. Allow the mixture to cool for around ten minutes to make handling easier. Set a fine-mesh sieve over a large sauté pan and tip the cooked apples into it. Using the back of a large spoon, press the fruit through the sieve to extract as much purée as possible. Continue until only dry solids remain, then discard the skins and cores. The resulting purée should weigh about 1.6 kilograms.
Slow Reduction With Spices and Final Thickening
Add the caster sugar, vanilla pod and seeds, cinnamon sticks, bay leaves, lemon zest strips, lemon juice, and salt to the apple purée in the pan. Stir thoroughly until all ingredients are well combined. Place the pan over medium-high heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
Once simmering, reduce the heat to medium-low and cook for approximately two hours. Stir regularly, paying attention to the bottom of the pan to prevent scorching. As the mixture cooks, it will gradually thicken and reduce by about half, developing a deep color and concentrated flavor. The consistency should become thick and spreadable, similar to a dense jam.
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When the apple butter reaches the desired thickness, remove it from the heat. Carefully discard the vanilla pod, cinnamon sticks, bay leaves, and lemon zest strips. Allow the apple butter to cool completely before using, as the flavour will continue to deepen as it rests. During cooling, the texture will also set slightly, creating a smooth and spreadable consistency. For longer storage, spoon the mixture into sterilised jars and seal them while still warm to create a proper vacuum. Store the jars in a cool, dark place to preserve freshness. Once cooled, the apple butter is ready to serve or store and works well as a spread, baking ingredient, or accompaniment to cheese and pastries.
