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Apple Butter

Recipe by Lorcan Kan

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2L saucepan 

Wooden spoon

Jam jar


5 apples (approximately 1kg)

50 gm sugar

25 ml of water

¼ teaspoon citric acid


For the apples, you want to use a sweet variety such as Gravenstein, Granny Smiths, Mcintosh, Red Delicious or Gala.

Peel the apples and cut them into quarters. Cutaway the seeds and any hard centre.

Roughly cut the quarters into 2cm sized pieces. 

Place all the ingredients into the pot, put on the stove with medium heat and stir everything together.

You want to slowly cook the apples until they have lost most of their moisture. Take your time and stir throughout. 

Do not leave the pot unattended to avoid burning the apples.

This takes a while so get comfortable and enjoy watching the apples change from pieces to puree and then to a paste. As it cooks you will notice the colour starting to change from white to light brown.

Once the apple mixture is dry and starts to stick to the bottom of the pan, it's ready. It should reduce to ¼ of it's original size.

Transfer into a clean jar and store in your fridge for up to 2 months.

It's a great addition to porridge, you can spread it on toast or serve it with some roast pork. Good luck happy cooking.

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