-
1
There is no need to peel or core the apples.
-
2
However, if you are using windfalls (and this is a very good recipe in which to do so), cut away any damaged or bruised bits.
-
3
Chop the apples into fairly big pieces (each into about 8).
-
4
Place in a large pan with the cider and 2 1/2 cups of water.
-
5
Cook gently until soft, then remove from the heat.
-
6
Push the apple mixture through a sieve or use a food mill to reduce it to a puree.
-
7
Measure the volume of fruit pulp and return it to the cleaned-out pan, adding 2/3 cup of sugar for every cup of fruit pulp.
-
8
Add the cloves and cinnamon.
-
9
Slowly bring to a boil, stirring until the sugar has dissolved, then boil rapidly for 10 to 15 minutes, until the mixture begins to splutter and is thick and creamy.
-
10
Remove from the heat and pour immediately into warm, sterilized jars (its best to use small jars, as this low-sugar preserve has a relatively short shelf life once opened), then seal immediately (see pp.
-
11
2122).
-
12
Use within 1 year.
-
13
Store in the fridge once opened.
-
14
Blackberries make a beautiful fruit butter.
-
15
Follow the above method using 2 1/4 pounds of ripe blackberries, 1 pound, 2 ounces of cored and peeled cooking apples, and 7 tablespoons of lemon juice; use 1/2 cup plus 1 tablespoon of sugar for every cup of fruit pulp.
