Apple Butter

For the apple cinnamon cupcake recipe below I used apple butter which is very difficult to get in the UK. I got mine off eBay.

Here's a recipe which you could use if you too find it difficult to find in the shops.

Apple Butter is common throughout Eastern Europe. With only three ingredients in the recipe -- apples, water and sugar -- it was an easy project for an overabundance of fruit. And busy farmwives could enlist the aid of their children in the almost-constant stirring.

Today, we have microwaves and slow cookers that take the drudgery out of keeping a watchful eye on the pot. This recipe easily can be increased. It's low in sugar, as all fruit butters are, and makes a great topping for breads, rolls, ice cream and cakes.

Makes 1 pint of Apple Butter

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Ingredients:

• 1 pound any variety apples, washed, quartered and cored

• 1/2 cup water

• 1/2 to 1 cup sugar

• 3/4 teaspoon cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

Preparation:

In a medium saucepan, combine apples and water. Bring to a boil, reduce heat to very low and simmer until apples look like applesauce, stirring occasionally.

Pass the puree through a sieve. Mix the strained puree with the sugar and spices and choose one of the following cooking methods.

• Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.

• Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.

• Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.

• Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.