Apple butter

[cherrytree Profile]

I’m in the middle of making this. I’ve cooked the apples in the slow cooker overnight and have whizzed them with the stick blender. The purée is now back in the slow cooker thickening. Are there any tips out there please, to help me on my way?

[Joanbunting Profile]

I think you may need to make sure the lid is not on tight - ie put a wooden spoon over the top of the pot to leave a small gap. Otherwise the water will not evaporate.

[cherrytree Profile]

I’ve changed the purée over into a large heavy bottomed pan and am cooking it slowly so exactly as you say, it can evaporate and thicken. Thanks Joan, I knew you’d know. It’s sort of ‘ Europe’ apple butter with some apples from our tree in Cumbria, and others from the many wild apple trees around here. Just making a culinary point to cheer me up.

[Joanbunting Profile]

A heavy bottom is essential under such circumstances isn't it?

[cherrytree Profile]

A heavy bottom is essential under such circumstances isn't it?

Absolutely essential Joan. Absolutely essential. Anyway the heavy bottom was most successful.

[Gillthepainter Profile Website]

what are you going to do with it, Cherrytree?

[cherrytree Profile]

It can be spread on toast and crumpets, used as an apple sauce , a filling for pancakes. It’s only made 5 smallish jars, which is not much for nearly 3kg of apples but after freezing so many apples this year it’s made a nice preserving change.

[Lizzie-47 Profile]

I made this last week, as Yottam Ottolenghi had a recipe in the Guardian. Absolutely delicious! I've been having it stirred into my porridge, also nice with Greek yoghurt.

[cherrytree Profile]

Thank you. More excellent ideas.

[Gillthepainter Profile Website]

Sounds excellent.
I've heard of it of course, but not tasted it.