Fruit is a little issue for us at the moment. We are only able to source apples and pairs at this time of year and as we get a weekly order from Kent Veg Box we have ended up with masses of apples. More apples than we can ever get through. The pears Lucan hoovers up pretty quickly but the apples are his second favorite and so don’t get eaten so quickly. We have had to start getting innovative with apples. If you have any great apple recipies please let us know!
This one is loosely based on an Amish recipe but has been given a unique Bradshaw twist. It really is exceptionally good.
One thing to note is that there is actually no butter in this recipe at all. The butter element in the title refers only to the buttery consistency of the apples in the finished jam.
2lbs apples – we used cooking apples but will in future try a mixture of anything that is going.
125ml cider vinegar
sugar – for us silverspoon sugar beet sugar
10 juniper berries
a pinch of salt
Quarter the apples core, skin, stalk and all and place in a a heavy bottomed pan with the cider vinegar and water. Cover and cook gently for about 20 minutes or until the apples are cooked through and mushy.
Pass the apple mush through a fine sieve to remove the skin, pips etc. Weigh the apple mush and put back into the rinsed out pan with an equal weight of sugar, the juniper berries and a small pinch of salt.
Simmer this mixture stirring as often as you can for about 1-2 hours. Be careful not to let the mixture catch on the bottom as it burn quickly and spoil the flavour.
Once the mixture is thick and a dark amber colour put it into sterilized jam jars and leave to cool.
Serve on warm buttered toast for the most amazing mouthful of wintery goodness.