1 1/2 kg tart apples, cored but unpeeled 6 cups apple cider 2 cups sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg
Cut the apples into chunks and put in a non-metal pot with the cider. Bring to the boil, cover and simmer until tender (about 20 minutes). Puree the mixture and return to the rinsed-out pot, then add the sugar and spices. Cook the mixture slowly, stirring constantly, until the sugar disolves, then turn up the heat and boil slowly until the butter holds its shape lightly in a spoon (about 30 minutes). Poor into clean containers and store up to 3 months in the refrigerator.