Apple butter

Apple butters are lower in sugar than traditional jams and, once opened, they need to be kept in the fridge. Cooking the apples in cider brings a delightful sparkle to the butter, the flavour of which will vary depending on the type of cider used (pick one you enjoy drinking).


  • 1kg/2lb 4oz cooking apples, plus a few extra if using windfalls, no need to peel or core
  • 500ml/18fl oz cider
  • 400–500g/14oz–1lb 2oz granulated sugar
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon


  1. If using windfall apples, cut away any damaged or bruised bits, ensuring there are 1kg/2lb 4oz cooking apples at the end. Rinse and roughly chop the apples into chunks. Place in a large saucepan with the cider and cook gently until soft and fluffy. Remove from the heat.

  2. Push the apple mixture through a large sieve into a bowl. Weigh the fruit purée and place in a clean saucepan, adding 400–450g/14–15oz sugar to 1 litre/1¾ pint fruit purée. Add the cloves and cinnamon. Slowly bring to the boil over a low heat and stir until the sugar has dissolved. Increase the heat for 10–15 minutes, stirring frequently until the mixture begins to thicken.

  3. Remove from the heat and pour into sterilised jars. Seal immediately with the lids. Keep in the fridge once opened and use within 3–4 weeks.

Apple butter

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