When you've made all the crumble, pie, and savoury dishes with apple, you simply can't forget Apple Butter! Perfect on its own if weaning, spread on toast or teacakes, stirred into porridge, it's incredibly versatile and so simple to make!
You may remember that I mentioned we had been given a ridiculous amount of apples a couple of weeks back by my father in law.
I’ve made all the classics, such as crumble, apple pie, apple muffins, and even using in savoury dishes with pork (I’ll share this recipe soon as it’s a big favourite in our house). So I thought I’d share another of my favourite recipes with you all, and one that reminds me of my childhood.
My grandpa, Papy, used to make this particular recipe all the time for me as I was growing up, and called it his ‘pomme marmalade’. He was a typical French man, very proud and always wanting to please his family. He would always make some for me when we would go and visit!
To this day, if I feel poorly, or need a bit of comfort, I will make this apple butter and it immediately transports me back to my grandparents kitchen in the south of France and the sight of my Papy making his ‘pomme marmalade’.
It was also one of the first tastes that I cooked for the children when weaning them, and they too love the comfort factor that it gives.
My version has a pinch of cinnamon or mixed spice in it to really bring the comfort factor, and my goodness the house smells good as it slowly bubbles away.
It’s perfect on its own, spread on toast, used as a glaze for apple muffins, stirred into porridge, or even dolloped on pancakes. It really is so versatile, and ridiculously easy to make.
You will need:
- 8-10 large bramley apples – cored and cut into chunks with or without skins
- 1 tbsp ground cinnamon or mixed spice
- 2 tbsp golden caster sugar/ agave nectar/ honey/ maple syrup
Add all of the ingredients to a slow cooker, along with 2-3 tbsp water and cook on a low heat for 2-3hrs.
Then turn off the heat and leave to cool slightly before blending until smooth.
Turn the heat back on and cook on a low heat for a further 1-2 hrs – this will help to thicken the mixture and enhance the flavours.
Remove from the heat and pour into sterilised jars until ready to use, if you can wait that long! (NB: Keep in the fridge for up to 2 weeks)
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