Apple butter

Portions:

8 x 250 ml jars

Quebec Apple Butter is a smooth, soft and naturally sweet spread, perfect for toast, pancakes, yogurt or cheese. Made with slow-cooked local apples, this fruity butter reveals all the richness and freshness of Quebec's terroir. Dairy butter-free despite its name, it offers a velvety texture thanks to slow cooking and a smooth purée.

This homemade apple butter is easy to store and makes a lovely gift idea in an airtight jar. Whether you're using Cortland, McIntosh or Spartan apples, this anti-waste recipe lets you sublimate your apple surplus with a minimum of ingredients. An autumn classic that puts Quebec apples in the spotlight, with a touch of sweetness!

Ingredients

2.7 kg (6 pounds) apples (McIntosh or Cortland)
1.25 L (4 cups) water
2 cans maple syrup

Preparation

Remove the core from the apple, peel and cut into four pieces.
Place the pieces and water in a saucepan.
Bake for 30 minutes until the apples soften.
Puree.
Stir in maple syrup and boil over low heat for 3 hours, or until thickened and darkened. Stir very regularly.
Pour into jars and sterilize in boiling water for 10 minutes, from the moment the water boils again.

Tips and tricks

Use a mix of sweet and tart apples for a more complex taste.
Add a pinch of cinnamon or vanilla to flavour your apple butter.
Store in sterilized jars in the fridge for up to 3 weeks, or freeze in portions.
For an ultra-smooth texture, use a hand blender or food processor.
Delicious in cakes, muffins or on baked brie cheese!