Apple Butter

1. 1 Apples≈ $3.50 par kg 400 g
2. 2 Sugarpaquet 1 kg ≈ $1.60 40 g
3. 3 Cinnamon au goût

Les éléments en gris sont le sel, les épices et tout ce qui pèse moins de 30 g par bocal : vous en avez généralement à la maison, donc ce n'est pas inclus dans le prix du bocal. Le sucre, le vinaigre et l'huile à partir de 30 g sont comptabilisés dans le prix.

Méthode

1. Wash the apples¹, halve them, and remove the cores. Place them cut side down on a baking sheet and bake at 180 °C for 30 minutes until soft.

2. Scoop out the flesh with a spoon and rub it through a sieve into a saucepan.

3. Add 40 g sugar² and 0,5 g cinnamon. Cook over low heat for 25–30 minutes, stirring constantly, until the mixture has thickened by half.

4. Check for doneness: a drop of apple¹ butter on a plate should not spread.

5. Sterilize a 0,25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot mixture into the sterile 0,25 l jar up to the shoulders and cover with the lid. Place the jar in a saucepan of hot water and sterilize for 10 minutes from the moment the water boils, then seal it.

7. Turn the jar upside down, wrap it, and leave it to cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 2 weeks.