• 6 lb (2.8 kg) crab apples (or windfalls)
• 2 pints (1.1 litre) water
• 2 pints (1.1 litre) dry cider
• Sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• ½ teaspoon ground allspice
• Rind of ½ lemon, grated finely

Method:

1. Wash the apples, remove any bruised bits and cut into pieces.
2. Place in a stainless steel or enamelled pan with the water and cider.
3. Bring to the boil then simmer until the apples are very soft.
4. Push the fruit and cooking liquid through a fine sieve and weigh the pulp.
5. Allow ¾ lb (340 g)of sugar to each l lb (450 g) of pulp.
6. Return the pulp to the pan and simmer until it ihas reduced by about one-third or until thick.
7. Add the sugar, cinnamon, cloves, allspice and lemond rind.
8. Boil, stirring frequently, until no liquid remains.
9. Spoon into clean, dry, warm, sterilized jars.
10. Cover and seal with an airtight lid.
11. Label with date and contents when fully cooled.

Makes about 6 lb (2.8 kg) of Apple Butter.

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• Fruit Butters and Cheeses - Making Fruit Butters and Cheeses at Home

Making Your Own Fruit Butters & Cheeses?

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