When the apple butter is done, try some on a bit of toasted bread before you store it in the freezer. Warm apple butter on toast is wonderful.
By Rochelle Ramos
- Apples: 4lbs (1.8 kg)
- Apple Cider: 1 Cup (240 ml)
- Sucralose/Splenda: ½ Cup (120 ml)
- Cinnamon, Ground: 1 Tbl (15 ml)
- Allspice, Ground: ½ tsp (3 ml)
- Cloves, Ground: ¼ tsp (2 ml)
- Wash apples well and remove stems. Cut apples into quarters or eighths and remove cores.
- Combine unpeeled apples and cider in 8-quart (about 7 ½ litre) saucepan. Cook slowly and stir occasionally to prevent sticking. Cook until apples are very soft (falling apart).
- Position a food mill or strainer securely over a large bowl. Press cooked apples with cider through the food mill or strainer to make a pulp. Be sure to collect all the pulp that comes through the food mill or strainer; for example, scrape any pulp clinging under the food mill into the bowl.
- Combine pulp with Sucralose and spices in an 8-quart (about 7 ½ litre) saucepan. Simmer over low heat, stirring frequently.
- To test for doneness, spoon a small quantity onto a clean plate; when the butter mounds on the plate without liquid separating around the edge of the butter, it is ready for processing. Another way to test for doneness is to remove a spoonful of the cooked butter on a spoon and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon.
- Pour contents into desired storage container or multiple containers. I stored my apple butter in 1-cup (250ml) plastic containers with screw on tops. Refrigerate up to 2 weeks, freeze up to a year, and home canning is good for a year.
Rochelle is an Americana cooking, eating, photographing and writing in Portugal. She has a love for real food and learning to make it from scratch. As a new expat, she is slowly learning to speak the language and will soon be able to order more than just a café and pastel de nata from the local pastelaria.