Apple butter Recipe

* To prepare :

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.

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. 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. 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.

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. Clean the bottom of the pot and stir it from time to time to avoid scabs on the bottom.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.

Enjoy!