less than 30 mins
1 to 2 hours
Makes 3 x 250ml/9fl oz jars
Apple butter is a classic American preserve of slow cooked puréed apples – it’s a great way to use up a glut of apples. This version adds blueberries for a change.
- 500g/1lb 2oz cooking apples (about 3)
- 250g/9oz blueberries
- 300ml/10fl oz clear apple juice
- 1 medium orange, zest only
- 350g/12oz sugar
- Wash the apples, then chop them into small chunks – there is no need to peel or core them – and put into a preserving pan.
- Wash the blueberries and place into the preserving pan with the apples and apple juice.
- Add the orange zest.
- Bring to the boil, then reduce the heat and simmer for 20 minutes or until the apples have collapsed, stirring occasionally.
- Strain the mixture through a fine sieve, then return the blueberry and apple mixture to the pan.
- Add the sugar and return to the heat. Stir constantly until the sugar is dissolved.
- Continue to cook until a thick, creamy consistency is achieved – this can take up to an hour. Stir from time to time.
- Pour into sterilised jars. Cover with a lid and label.
Store the butter in the fridge and eat within a week.
