I often make apple butter with the glut of apples from our orchard in the autumn ( the rest I leave for the fieldfares & blackbirds to feast on )
I've had an unopened pot of apple butter on the breakfast buffet table for a few months and all of my UK guests have looked at it suspiciously and moved onto the marmalade. It has taken some guests from Bermuda to dive in and announce it delicious :0)
In my opinion it is best served spooned onto warm homemade brioche. Though it would also work well in the middle of a rice pudding!
500ml strong dry cider
500g cooking apples, peeled, cored & sliced
500g eating apples, peeled, cored and sliced
Grated rind and juice of 1 lemon
700g granulated sugar
1 tsp ground cinnamon
Put cider in preserving pan and boil till it is reduced by half. Add the apples, lemon juice and rind.
Cover the pan and cook for 10 minutes, then cook uncovered for 20-30 minutes till the apples are very soft. Leave mixture to cool. Puree with a stick blender, then add 275g sugar for every 600ml of puree.
Add cinnamon and stir.
Heat gently till all sugar dissolved then bring to the boil for about 20 minutes, stirring regularly until the mixture forms a thick puree and holds its shape when put on a cold plate.
Spoon into warm sterilised jars and store in cool dark place.