Apple butter is a rich, red-brown preserve flavoured with spice.
It’s lovely spread on toast or scones, used to sandwich two sponges together or eaten with really strong cheese. This preserve has a two-stage cook. In the first, you pulp the apples down with the skin, pips and core, as they contain the pectin that helps it set. The second cook is for sweetening and flavouring.
Roughly chop the washed apples (Jason Ingram)