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Makes
2 jars (the Bonne Maman jam type, so about 400-500g/1⅔-2 cups)
Ingredients
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850 grams
red apples (about 3-4)
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2 tablespoons
brown sugar (you can also use maple syrup or sugar, or honey)
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¼ teaspoons
vanilla powder
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1 pinch
cinnamon
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30 grams
2 tbsp butter (for a vegan version, I believe you could use margarine or coconut oil? Let me know)
Directions
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Peel, core and dice the apples. Keep the chopped pieces in cold lemony water so they don’t go brown.
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Empty the water and tip the apples into a large saucepan with the sugar.
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Cook over medium heat for about 30 minutes, stirring regularly, until the apples are tender. Add 2-3 tablespoons water if you need to.
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Towards the end, add the vanilla and cinnamon.
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Tip into a blender and purée. Note: I tried using an immersion blender but it didn’t work as well.
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Add the butter and mix again until smooth.
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Pour into jars and store in the fridge (or freezer).
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Serve on toast for breakfast.
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Get more recipes on my blog http://alalemon.com
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