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1
Fast boil the cider until reduced by half.
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2
Peel, core and slice HALF of each sort of apple; add them to the pan, pushing them well down into the liquid.
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3
Half-cover the pan and simmer gently until the fruit is soft.
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4
Add the remaining apples, prepared in the same way, together with the juice and zest of the citrus fruits.
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5
Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy and tender.
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6
Stir occasionally and crush the fruit down into the pan with a potato masher as it cooks.
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7
Measure the pulp and process it to a puree if it is at all lumpy.
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8
Add sugar at the rate of 10 oz for every pint of apple pulp, and stir in about 1 teaspoon ground allspice.
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9
Simmer, stirring frequently, until most of the moisture has been driven off.
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10
The readiness of a fruit butter is judged by its consistency, not by set or temperature.
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11
It is ready when it is nearly dry - a spoon drawn across the mixture should leave its own impression.
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12
Pot in small, clean, warm jars and store in a very cold larder or fridge.
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13
Once jar is opened, the contents should be eaten up within 3 or 4 days.
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14
Makes enough to fill 4 or 5 small jars.
