Apple Butter

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Ingredients 8 ingredients

Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Wash the apples and chop roughly, leaving the cores and peel. Simmer gently, covered, with the water and cider until apples are soft. Work through a sieve or food mill and weigh the pulp.
Allow 1 1/2 cups sugar for each 4 cups of pulp. Spread sugar in a baking dish or pan and heat it in a very low oven.
Meanwhile, simmer the apple pulp until reduced by a third. Stir in the heated sugar and the ground spices. Simmer, stirring constantly, until creamy.
Pour the butter into sterilized jars while still hot and seal them with screw tops (dome lid and metal cap).