Directions:
Step 01:
- Cut the apples into quarters without peeling or digging them up. There is a lot of pectin in the kernels and flavor in the peels.
- Cut out the damaged parts.
Step 02: Cooking the apple:
- Place apple quarters in a large saucepan, add vinegar and water, cover, and bring to a boil, reduce heat until tender, and cook until apples are tender, about 20 minutes.
Step 03 :
- Remove from heat.
- Push apples into the feed factory
- Put the apple mixture (cooked and liquid apples) in a china sieve (or food mill) and using the pulp with the power of a pestle from the china into a large bowl below.
Step 04:
- Add sugar, spices, lemon zest and juice: measure apple pulps.
- For each cup of apple puree, add half a cup of sugar.
- Stir to dissolve the sugar.
- Add cinnamon, clove powder, allspice powder, lemon zest, lemon juice and magnifier; a pinch of salt.
Step 05:
- Try to adjust the spices as needed.
- Prepare the apple mixture, stirring often: Prepare the uncovered powdered sugar mixture in a large heavy-bottomed saucepan over medium-low heat, stirring often to avoid burning.
Step 06:
- Clean the bottom of the pot and stir it from time to time to avoid scabs on the bottom.
Step 07:
- Cook until thick, soft and dark brown (about 1-2 hours).
- One teaspoon on a cold dish (in the refrigerator) will thicken and not runny.
- You can also cook the puree over low heat, stirring occasionally. However, this takes longer because the stirring will evaporate.
Step 08:
- Enjoy This Delicious Homemade Apple Butter!
Notes
- Adjust the sugar to your liking!