the recipe to make apple butter at home


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The apple butteralso known as apple butteris a preserve made with only versatile and fragrant fruit, perfect for spread on bread for yours Autumn breakfast or snackto be used in the sweet doughs or for fill your sweets – especially those based on puff pastry – or to serve as accompanying sauce For meats and cheeses.

It is obtained from the slow and very sweet cooking of apples which, combined with brown sugar, lemon juice, cinnamon, ginger powder and clovesare blended with a immersion blenderThe mixture will then be simmered for 5 minutes: the final result is a thick, shiny cream, with typical brown color and fat-free. Find out how to make it by following the step-by-step recipe in our Melissa.

For the preparation we recommend you use some sweet and slightly floury apples like the Royal Gala or the Golden. Apple butter uses the sugar naturally present in the fruit which, with slow and prolonged cooking, allows the cream to brown. In our recipe we used brown sugar to obtain a slightly sweet note; you can replace it with coconut sugarof the honey or a sweetener with a lower glycemic impact, such aserythritol.

If you love this delicious autumn fruit, try these too recipes with applesmany simple and delicious ideas, both sweet and savoury.

How to make apple butter

Peel the apples and cut them into pieces 1.

Pour them into a saucepan and add sugar, lemon juice, cinnamon, ginger and cloves 2.

Let it cook on a low flame for 30 minutes (3). If it is too liquid, continue cooking for a few more minutes. Once cooked, which took us 50 minutes, remove the cloves.

Blend with an immersion blender 4 until the mixture becomes smooth.

Return the pan to the heat and cook for 5 minutes, stirring often to prevent it from sticking. 5.

Your apple butter is ready, pour it still boiling into a sterilized jar 6.

Enjoy it on a slice of bread or in your favorite desserts 7.

Conservation

You can store apple butter in the refrigerator until 1 week in its tightly closed sterilized glass jar.



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