Autumn Apple Butter

 This time of year I always have a glut of apples from my allotment. Usually, I freeze a lot for use in winter and make a fair bit of cider with the rest. As I don't really drink often now I decided to make apple butter instead. This is a really tasty spread which is amazing on hot toast or fresh sourdough bread. 

2kg apples (windfalls are fine for this)

1kg sugar

1 cup water

1/2 cup vinegar

1tsp ground cinnamon

a few cloves

1/2 lemon juiced and zested

Method

• Core and quarter the apples, peeling is optional but I don't peel anything as so much flavour and nutrients are in the skins.
• Place all ingredients in a large pot and put on medium heat.
• Stir frequently till it comes to a boil then simmer for 20-30 minutes.
• Remove from heat and blend with a stick blender till smooth. You may find it prudent to wear long sleeves and rubber gloves when doing this part as apple puree splashes can really burn, this is from experience.
• Return to simmer and stir regularly to stop it from catching on the bottom of the pot.
• The process should take around 1-2 hours, it's ready when it's a nice caramel brown and thick. When you think it's done put a drop on a cold plate and do a wrinkle test. Push your finger through the sauce on the plate, you're looking for it to wrinkle and not flood back in to fill the gap.
• Jar into warm sterile jars, lid and allow to cool. Store in the fridge once opened and best left for a couple of days to mature before you start eating.

An alternative variation is to put all the ingredients in a pot, omitting the water, stir and leave covered with a lid overnight or up to 2 days before cooking. This draws the juices from the apples and hence doesn't need the water. The rest of the process is the same.