Apple Butter
Baked apples, pureed and cooked down until thick. Made without extra water, this apple butter sets firm and can be sliced with a knife.
- 所要時間
- 1 時 20 分
- 瓶
- 0.25 L
- 材料
- ≈ $1.46
- 保存方法
- 最大12か月
密閉した瓶は涼暗所で最大 12 か月保存できます。開封後は冷蔵庫で最大 14 日間です。
材料
- 1 Apples≈ $3.50 / kg 400 g
- 2 Sugarパック 1 kg ≈ $1.60 40 g
- 3 Cinnamon お好みで
グレーのアイテムは、塩、スパイス、および瓶1個あたり30g未満のものです。これらは通常家にあるものなので、瓶の価格には含まれません。砂糖、酢、30g以上の油は価格に含まれます。
作り方
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.
Scoop out the flesh with a spoon and rub it through a sieve into a saucepan.
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.
Check for doneness: a drop of apple1 butter on a plate should not spread.
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.
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.
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.
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