Apple butter is an ancient product that dates back to the Middle Ages. The Rhineland and Limburg, a historic region on the border of the Netherlands, Belgium and Germany, are considered to be the place of origin of apple butter. The first monasteries with large orchards appeared there, and the production of apple butter was the ideal way to preserve some of the apple crop. At that time, almost every village in that region had its own apple butter growers.
Ingredients – Apple Butter:
peeled apples – 1.5 kg,
apple cider – 1/4 cup,
sugar – 150 gr,
ground cinnamon – 1 tsp,
ground cloves – 1 pinch,
salt – 1 pinch.
Recipe – Apple Butter:
Peel apples from skin, remove cores and seeds.
Cut the apples into small slices. Place in a non-stick pan or multicooker.
In a small bowl, combine sugar, cinnamon, cloves and salt. Add the cider and the mixture to the apples. Stir well, cover and simmer for 1 hour.
Reduce the heat to low and simmer for 4 to 6 hours, stirring occasionally until the mixture thickens and turns dark brown.
Remove the lid and continue cooking over low heat for another 1 hour.
For a smoother paste, whisk with a whisk.
Spread the apple butter into sterilized jars, cover tightly and store in a cool, dark place.
The apple butter can also be placed in portions and frozen.