Slow-Simmered Spiced Apple Butter

What you need

• 1.8 kg (4 lb) apples, a mix of tart and sweet; cored and chopped, peel left on or off
• 120 ml (1/2 cup) apple cider, or apple juice
• 1 tbsp lemon juice
• 180 g (1 cup) light brown sugar, lightly packed
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Method

Restated from the original video

1. 1

   Put the apples in a large heavy pot. Add the cider, lemon juice, sugar, cinnamon, cloves and salt, and stir.

2. 2

   Cover and cook over medium-low heat at a gentle simmer, stirring every 10 min or so, until the apples fall apart, 60-90 min.

3. 3

   Purée the apples smooth with an immersion blender, or in batches in a blender.

4. 4

   Cook uncovered over low heat, stirring more often as it thickens, until the butter is dark brown and thick enough to mound on a spoon, 40-60 min. It spits, so partly cover the pot if needed.

5. 5

   Check doneness by putting a spoonful on a cold plate. If no watery ring forms around it after a minute, it is ready.

6. 6

   Cool, then spoon into clean jars. Keep in the fridge for up to 3 weeks, or freeze for longer storage.

Imported from dessertnowdinnerlater.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.