Canadian apple butter
Why I Love This Recipe
Makes 2 jars (the Bonne Maman jam type, so about 400-500g/1⅔-2 cups)
Ingredients You'll Need
850g /30 oz. apples (about 3-4)
2 tbsp brown sugar (you can also use maple syrup or sugar, or honey)
¼ tsp vanilla powder
1 pinch cinnamon
30g / 1 oz. / 2 tbsp butter (for a vegan version, I believe you could use margarine or coconut oil? Let me know)
Peel, core and dice the apples. Keep the chopped pieces in cold lemony water so they don’t go brown.
Empty the water and tip the apples into a large saucepan with the sugar.
Cook over medium heat for about 30 minutes, stirring regularly, until the apples are tender. Add 2-3 tablespoons water if you need to.
Towards the end, add the vanilla and cinnamon.
Tip into a blender and purée. Note: I tried using an immersion blender but it didn’t work as well.
Add the butter and mix again until smooth.
Pour into jars and store in the fridge (or freezer).
Serve on toast for breakfast.
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