Bought a heap of cooking apples yesterday. Green apples but they are bigger and don’t look like grannies. However.

Most are cooking down to apple butter in my slowcooker.

Cut the apples in eighths and put in a big pan—my case my lovely 8L preserving pan Mum bought for my at Salvos for $4! Magnificent pan!

Put in apple chunks with cores and peel—great sources of pectin. Cover with water or applejuice. My case: 2L apple and raspberry juice, bit over 2L water. (no other choice re apple juice!) Cook until the apples collapse, pass through a moulie—in my case an attachment to the Kenwood stand mixer.

I added a heap of spice: 2 sticks cinnamon, 12 cloves, 3 star anise, tsp cardamom seed, mace. Ground those to a powder.

Transferred the applesauce (as it was then) to the slowcooker and stirred in the ground spices. That will slowly evaporate enough water that it has the consistency of soft butter and has no ring of moisture when a blob is put on a cold saucer.

Apple butter is yummy!

Spread it on bread—simple, deelish!

Fry a porch chop in apple butter—my goodness, so delicious!

As a layer in a layer cake

etc.