- 10 medium apples (any variety or mix)
- 1/2 cup chopped pineapples (drained from can or fresh)
- 1 tsp lemon juice
Wash and peel apples. Save half of the peels, and place in a loose-thread cotton spice bag. Then cut apples into small cubes, and cook in a covered pot on low heat. Add a little water to cover the bottom of the pot to prevent burning. Add apple peels, chopped pineapples, and lemon juice. Continue to cook on low heat, with the lid covered for 20 to 30 minutes to let everything soften. Then prop the lid ajar, and continue to cook over low heat for 3 to 4 hours. Stir every 15 minutes or so to make sure the bottom is not burning. After a few hours, the apple pieces should be broken down, and the colour should be darkened. Transfer to your favourite glass jam jar, allow to cool and chill overnight. Then spread on toast and enjoy!
Note: I didn't bother going through the proper canning technique that's normally used for making jams, because this wasn't a very large batch, and I'd planned to keep it in the refrigerator. Besides, something this yummy will be gone before it has a chance to spoil, I'm sure. By adding the apple peels, I was hoping for the natural pectin and rosy red colour to seep into the apple butter. I'm not sure whether the pectin made a difference because this was the only batch I made and I had nothing to compare it to. It did add a touch of rosiness though!
|Apples, peels, pineapples – after 20 minutes|
|Jar of homemade apple butter|
(that's just milk by the way)