Cider Apple Butter

There is no need to peel or core the apples. However, if you are using windfalls (and this is a very good recipe in which to do so), cut away any damaged or bruised bits. Chop the apples into fairly big pieces (each into about 8). Place in a large pan with the cider and 2½ cups of water. Cook gently until soft, then remove from the heat. Push the apple mixture through a sieve or use a food mill to reduce it to a purée. Measure the volume of fruit pulp and return it to the cleaned-out pan, adding ⅔ cup of sugar for every cup of fruit pulp. Add the cloves and cinnamon. Slowly bring to a boil, stirring until the sugar has dissolved, then boil rapidly for 10 to 15 minutes, until the mixture begins to splutter and is thick and creamy. Remove from the heat and pour immediately into warm, sterilized jars (it’s best to use small jars, as this low-sugar preserve has a relatively short shelf life once opened), then seal immediately (see pp.

–22). Use within 1 year. Store in the fridge once opened. Variation Blackberries make a beautiful fruit butter. Follow the above method using 2¼ pounds of ripe blackberries, 1 pound, 2 ounces of cored and peeled cooking apples, and 7 tablespoons of lemon juice; use ½ cup plus 1 tablespoon of sugar for every cup of fruit pulp.