Homemade apple and strawberry butter

Portions:

250 ml

Preparation:

10 minutes

Cooking:

20 minutes

Homemade apple and strawberry butter is the perfect spread for breakfast and brunch: Quebec apples(Cortland or McIntosh), ripe strawberries and a hint of maple syrup combine for an ultra-smooth texture and irresistible fruity flavor. Ready in about 30 minutes, this quick recipe can be enjoyed on toast, pancakes, waffles, in yogurt or as a dessert topping. Simple, with no added pectin, it keeps for 7 to 10 days in the fridge or 3 to 4 months in the freezer, perfect for enjoying harvests all year round. Discover how to transform a few pantry ingredients into a homemade spread that showcases Quebecapples and strawberries-smooth, creamy and naturally sweet.

Ingredients

4 large red apples, cored (Cortland or McIntosh)
10 large strawberries, quartered
50 ml (¼ cup) maple syrup
5 ml (1 tsp.) lemon juice
5 ml (1 tsp.) vanilla extract
125 ml (½ cup) butter, cubed

Preparation

1. Peel and core apples, then cut into cubes. Hull strawberries.
2. Place apples, strawberries, maple syrup, lemon juice and vanilla in a large saucepan. Cook over medium heat for about 10 minutes, stirring regularly, until fruit is tender.
3. Transfer the apple-strawberry mixture to the container of an electric blender or food processor. Blend for 1 to 2 minutes, until smooth.
4. Return mixture to saucepan. Stir in butter until completely melted, then cook for a further 5-10 minutes over medium-low heat, until smooth. Let cool.
5. Pour into clean jars, then refrigerate or freeze according to desired shelf life.