Recipes
Apple Butter
Recipe created by Paula Roy
I created this recipe as an updated version of traditional apple butter, something that I enjoyed as a treat years ago. The name apple butter comes from this spread’s smooth texture; it’s ideal on warm scones or even toast. When making apple butter, keep the cores in and skins on for the first part of the cooking, as that’s where most of the fruit’s natural pectin resides. You’ll get a firmer, more flavourful butter!
4 lbs cooking apples (I use organic Granny Smith; any tart apple will do)
3/4 cup apple cider vinegar
2 cups water
white sugar (for quantity, see cooking instructions)
pinch salt
1 lemon (grate rind first, then extract juice)
2 teaspoons cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Wash the apples then cut into quarters (do not peel or core them). Cut out any bruises. Put the apples in a large, wide, heavy pot. Add the water and vinegar. Cover and bring to a boil, then reduce heat and simmer until apples are extremely soft, about 15 – 20 minutes. Remove from heat and put the apples and liquid through a sieve (or use a food mill) to extract the pulp and leave the cores and peels behind. Wash the pot you used to cook the apples so you can reuse it for the second phase of the cooking.
Measure the pulp and add ½ cup white sugar per cup of apple puree. Put puree and sugar into the large pot and add the salt, spices, lemon rind and juice. Stir to combine thoroughly then cook, uncovered over medium-low heat for about 1.5 hours until the mixture is very, very thick. You will need to stir it often to be sure it is not sticking to the bottom of the pan. Stirring will also hasten the mixture’s evaporation.
Wash and dry enough jars and lids (the batch makes about 6 cups). I like to use the small 125ml jars – that size is great for gifting. Pour hot apple butter into hot jars, filling them one at a time, using a canning funnel. Leave ¼ inch headspace at the top of the jar. Wipe rims of jars before sealing with snap lids and rings. Process in a hot water bath for 10 minutes. Let cool and check lids for proper seals. Store for up to one year.
Apple Pie Preserves
Recipe courtesy of Brook Hurst Stephens
Brook’s childhood love of apple pie led to this recipe for apple pie-inspired preserves made from fresh apples. This way, she can enjoy the familiar taste of her Grandma's hot apple pie any time she'd like, either on toast, stirred into plain yogurt, or spread lavishly on pancakes and waffles.
Recipe available at: http://www.learntopreserve.com/recipes/2012/9/25/apple-pie-preserves.html
Pear Chutney
Recipe courtesy of Brook Hurst Stephens
This recipe is remarkably simple to make. Once you prepare your ingredients, it all goes into the preserving pan at the same time, and happily cooks away, without needing too much supervision. Chutneys can easily be made spicy, but even the non-spicy version is packed with so many complex flavours you'll wonder why you didn't make chutney sooner!
Recipe available at: http://www.learntopreserve.com/recipes/2010/10/14/pear-chutney.html
