Ingredients
- 1 kg cooking apples [Granny Smith are best]
- 125 gcider vinegar
- 250 g water
- 400 g sugar
- pinch salt
- 1.5 teaspoons cinnamon
- 1/4 teaspoonground cloves
- 1/2 teaspoon allspice
- 1 lemon, quartered
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
wash fruit, cut into quarters. remove stems if they are attached but do not peel or core. Put all ingredients into the bowl. Set time to 20 minutes temp 100C speed 2. The apple will cook and blend. When fully cooked puree the fruit by chopping at speed 8.
BE CAREFUL TO BRING SPEED UP SLOWLY OR THE HOT FRUIT CAN SPRAY OUT.
Pulse at speed until fruit is smooth about 30 seconds.
Continue to cook set time to 30 minutes, temp varoma speed 2.Use the basket to stop splashing but allow steam to escape. Continue cooking in 30 minute periods until thick. This can be 1 to 2 hours depending on moisture in fruit. Fruit will thicken and is ready when a sample put onto a cold plate is about like room temperature butter. The volume will reduce by about 1/2.
It can be put into sterile jars while hot and will seal or put in containers and freeze.
Thermomix Model
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Recipe is created forTM 31
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I left a rating on the incorrect recipe. I apparently can't delete, so so just deleting my comment. I will try this recipe next time and update!
Great apple butter recipe....however, I reduced the amount of sugar to 200g. If you prefer more of a New England Style apple butter omit the pits and the peel.
Hi Melander,
Funny, I grew up in Pennsylvania too and it reminds me of my childhood! Small world....
I was looking for more of a butter, or applesauce, consistency. So the jam outcome threw me. I didn't leave the pips, but now I know they add pectin. So thank you for that information.
I will just have to keep trying!
FEM
Fussy Eater's Mum
This took me straight back to my childhood in Pennsylvania!!
Perfect memories and a great recipe.
FussyEater's Mum, did you keep the lemon and apple pips in? Suspect they affect the setting by providing pectin.
I cooked mine on varoma for one and a half hours and will probably add a touch more spice next time!
It is more of a jam consistency than a butter consistency....
Hi, I recently tried to make this and it turned out terribly. It turned into jelly instead of butter and the vinegar taste was too much. I left it out before serving in hopes of the consistency changing but it stayed in jell form. I would really like it to work, so any suggestions? Less sugar? Different vinegar?
Fussy Eater's Mum
Are you sure to delete this comment ?