John Myers
Apple Butter or Apple Lava
The perfect apple butter or apple lava recipe with a picture and simple step-by-step instructions.
- 1,5 kg E.G. Apple Boskoop
- 200 ml Water
- 150 g Brown sugar
- 50 g Muscovado sugar
- 50 g Palm sugar, farin sugar
- 2 Lemons untreated
- 8 Cloves
- 5 Allspice grains
- 5 Painted allspice grains
- 2 Cinnamon sticks
- 5 Cinnamon blossoms
- 1 tsp Ceylon cinnamon
- 1 Mace
- 1 Freshly grated nutmeg
- 2 tsp Sea-Salt
- High percentage alcohol 96%
- 1 half Vanilla pod
- 6 Mason jars
- Clean and wash the apples and roughly dice with the skin and core and place in a large saucepan. Add water and bring everything to a boil. Then cover and simmer over low heat for about 20 minutes until the apples are soft. Strain the applesauce through a fine sieve or a liquor of Lotte. Wash the lemons with hot water, grate the peel and then squeeze out!
- Return to the saucepan, add both types of sugar, lemon juice and zest, the spices and the halved vanilla pod. Half open the lid and simmer the applesauce over a medium heat for 1 hour. The apple must splash when simmering, therefore apple lava too! 😀 So CAUTION! Pick out spices and cinnamon sticks!
- It is best to clean the mason jars in the dishwasher beforehand, then wash the jars and lids with alcohol and distribute the hot apple butter in them. Close the lid well! Store in a cool, dark place!
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