Apple Butter

I've been curious about trying to make apple butter.  In theory, if the apples you cook are sweet enough, it shouldn't be necessary to use anything else to make it other than apple.  This post won't tell you how to make it, but I'll make some observations in case you follow the recipe I used.

I was inspired to make it, because one of the nearby roadside apples is very sweet tasting.  I had tried to buy a sweet apple variety in the past for my orchard, but the nursery who sells the more niche varieties had none at the time.

Anyway, I used a borrowed juicer which someone long ago bought for a juicing diet.

This gave a quantity of apple juice.  The discarded apple material was also dehydrated at the same time.

Next the space in a container that the juice occupied was filled with whole apples.  These were then peeled, chopped and added to the simmering juice.

And this in turn was reduced until it was thick and caramel-like, and set on a chilled plate.

After which it was poured into two sterilised jars, covered, labelled and stored in the cupboard.

This really needs a larger deeper pot, and a splatter guard.  The stove and surrounding benches, and to some degree other various things had spots of apple over them when it was done.