- 2 kg of apples.
- 25 cl of sweet cider.
- white sugar and red.
- 2 cinnamon sticks.
- 3 cloves.
- 1 teaspoon allspice.
Peel, drain and chop the apples and bake in cider over medium heat until they become soft. Puree .
Put the puree in a large saucepan or casserole. Add 65 g sugar (brown or white or a mixture of both) for each puree cup (20 cl) .
Making a spice bag with cheesecloth (stamen) and insert cinnamon, cloves, and "allspice" (or four spices). You can use ground spices but whole spices give you a taste sweeter and more enjoyable .
Bake one hour at 150 ° C (gas mark 5) .
Check the flavor and texture. The butter should be rich and thick .
Place a spoon of butter with apples on a plate. if a puddle of juice forms during the next few seconds, butter is not ready .
Warning: If the puree is cooked too long it becomes liquid again and too spicy.
When it is ready, pour into sterilized jars and then boiling the jars 10 minutes in a pot of water .