Apple Butter — Thick Aromatic Jam from Fresh Apples

• apples↗2 кг kg

  cut into small pieces (no need to peel or remove core)

• cider↗250 мл ml

  or use the same amount of water or apple juice

• lemons↗2 шт. pcs

  juiced

• cinnamon sticks↗3 шт. pcs
• star anise1 шт. pcs
• ginger↗шматочок розміром з великий палець

  roughly chopped

• cloves↗кілька цілих

  several whole

• crystallized sugar↗250 г g
• soft light‑brown sugar↗250 г g

Step-by-step instructions

1. 1

   Place the apples, cider, lemon juice, cinnamon sticks, star anise, ginger and cloves in a large pot, add 750 ml water. Bring to a gentle boil over medium heat and simmer for about 30 minutes, until the apples are soft and the liquid has reduced roughly by half.

2. 2

   Carefully remove the cinnamon sticks, star anise, ginger and cloves, then pass the apples through a sieve set over the pot or a heat‑proof bowl, keeping the liquid. Press the pulp, leaving the skin and core. Return the collected liquid and pulp to the pot, add the crystallized sugar, light‑brown sugar and ½ tsp salt (if you used apple juice, reduce the sugar amount to taste).

3. 3

   Cook the mixture over low heat for another 2 hours 30 minutes, stirring frequently, until it reaches a dark, glossy colour and a thick jam‑like consistency. Be careful – it may splatter and is very hot. Transfer the finished apple butter into sterilised jars, seal with lids and store in the refrigerator for up to two weeks (in a sealed jar).