Recipe by evelyn/athens
The wonderful taste of apple pie spread on your buttered breakfast toast.
Top Review by Chef Kate
Before I even tasted this, I loved it--the smell is heaven! I did (personal preference) use a bit less sugar and a bit more lemon and nutmeg (fresh grated)--but of course, the exact amounts will always vary depending upon the size and sweetness of the apples. It set up beautifully and it is just a delicious preserve. I am giving half of it away. I am thinking about some wonderful little pastry/tart creation to make the most of this delicious concoction. Thanks, Ev!
- 1 1⁄2 cups water
- 3 tablespoons fresh lemon juice
- 1 1⁄2 lbs firm apples, preferably pippin,peeled,cored,cut into ¼ inch thick slices
- 3 1⁄2 cups sugar
- 4 tablespoons calvados or 4 tablespoons other apple brandy
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon allspice
Directions See How It's Made
- Combine water and lemon juice in heavy medium saucepan.
- Add apples and stir to coat with liquid.
- Cover pan and bring to boil.
- Reduce heat and simmer mixture for 3 minutes.
- Mix sugar, Calvados and spices into apple mixture.
- Bring to boil over medium heat, stirring until sugar dissolves.
- Reduce heat and simmer about 45 minutes, stirring occasionally.
- Check the preserves at this point.
- Drop 1 tbsp of preserves onto a chilled saucer and put in freezer.
- If preserve wrinkles when pushed after 2 minutes of cooling, then it's done.
- Spoon hot preserves into hot, sterilized jars and wipe rim clean.
- Seal tightly.
- Refrigerate up to 3 months.