Apple butter

My darling brought me Apple butter from his trip to Canada a few years ago, and since then I have kept a memory of it… Hmmmm… how shall I put it? It’s so good it’s indescribable, but I liked using it to go with my Apple Fondant Cake recipe or just eat it with a spoon.


° 4 pounds of Quebec apples, peeled, cores removed and cut into large pieces (equivalent to 5 pounds of whole apples)

° 1/2 cup (125 ml) raw apple juice (old-fashioned)

° 30 ml (2 tbsp.) Lemon juice

° 5 ml (1 tsp.) Cinnamon

° Two pinches of ground cloves

° 1/2 freshly grated nutmeg

° 0.5 ml (1/8 teaspoon) salt

° ½ pound (225 g) golden brown sugar or the equivalent of a tightly packed cup (or more to taste)

½ pound (225 g) unsalted butter


In a large salad bowl, put the lemon juice and the apples as you cut them. Toss a few times to coat the apples with the lemon juice to prevent them from darkening.

In a food processor, finely chop the apple mixture. Transfer to a large, heavy-bottomed pot and add all other ingredients except the butter. Simmer 75 minutes over medium heat, stirring often during cooking.


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