2 kgCrab Apples (approximately 55 crab apples)After coring you will have 1kg, if you are using foraged apples like me. If using store bought apples, you will need less
750mlWaterFor cooking the apples
750gmsApples for juicing (approximately 6 to 7 apples) After coring you will have 375gms
375mlWaterFor making the apple juice
100gmsDemerara Sugar
1teaspoonGround Cinnamon
Instructions
Making the Apple Juice
Wash and core the apples for juicing.
Transfer to a blender together with 375 ml of water and blend.
Transfer this blended mix onto a muslin cloth placed on a sieve with a bowl underneath to catch the juice.
Bring all the corners of the muslin cloth together and squeeze to release the juice.
Cooking The Crab Apples
Wash and core the crab apples.
Add 750ml of water and bring to a boil. Once boiling, turn the heat down to a simmer and cook the crab apples for about 30 minutes.
Puree the cooked crab apples in a blender and bring it back to a large pot.
Add the apple juice and sugar. Bring to a boil while stirring the apple butter. It will take about 15 minutes to come to a boil. Remove the foam (scum) that forms.
Once boiling, turn down to a simmer, add the cinnamon, and cook for a further 30 minutes on medium heat, stirring often.
Once ready, turn off the heat and let it cool for 10 minutes or so.
Transfer the apple butter into sterilised jars and shut the lid tightly. Leave on the kitchen counter to cool down.