Apple butter recipe
 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 cider400–500g/14oz–1lb 2oz granulated sugar ½ tsp ground cloves½ tsp ground cinnamon 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 Method 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. (This may take about half an hour or so.) Remove from the heat.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. 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. 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. (This may take about half an hour or so.) Remove from the heat. 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. (This may take about half an hour or so.) Remove from the heat. 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. 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. 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. 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. Recipe tips Apple butter is amazingly versatile. It is delicious spread on hot toast or crumpets and is equally scrumptious spooned into porridge, muesli or rice pudding. It can also be enjoyed with cheese or a plate of charcuterie. A variation on this recipe would be to replace the cider with 100ml/3½fl oz elderflower cordial mixed with 400ml/14fl oz water. Due to the lower sugar content, it is best to pot the butter into fairly small jars. You can cook the apple purée for longer to achieve a darker, caramelised spread. It's up to you how dark you want to go!