It isn't available over here in the UK, so I had to start making it.
The recipe I use is from my very battered Joy of Cooking cookbook.
For best results use Jonathan, Winesap, Wealthy or other well-flavoured cooking varieties.
I use Bramley as it is the most common cooking apple in the UK.
Wash peel and remove the cores of 2 kilos of apples.
Cook slowly until soft in 2 cups apple juice or cider vinegar.
Add to the pulp brown sugar.
3 teaspoon cinnamon
1 1/2 teaspoon ground cloves
1/2 teaspoon allspice
the zest and juice of 2 lemon
Cook the fruit butter over low heat, stirring constantly until the sugar is dissolved. Continue to cook, stirring frequently, until mixture sheets from a spoon. Pour into hot sterilized jars.
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If you have more apples to cook down, then naturally you will have to add more spices and sugar to taste.
