Nier Beurre

Directions

1. 1
   Fast boil the cider until reduced by half.
2. 2
   Peel, core and slice HALF of each sort of apple; add them to the pan, pushing them well down into the liquid.
3. 3
   Half-cover the pan and simmer gently until the fruit is soft.
4. 4
   Add the remaining apples, prepared in the same way, together with the juice and zest of the citrus fruits.
5. 5
   Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy and tender.
6. 6
   Stir occasionally and crush the fruit down into the pan with a potato masher as it cooks.
7. 7
   Measure the pulp and process it to a puree if it is at all lumpy.
8. 8
   Add sugar at the rate of 10 oz for every pint of apple pulp, and stir in about 1 teaspoon ground allspice.
9. 9
   Simmer, stirring frequently, until most of the moisture has been driven off.
10. 10
    The readiness of a fruit butter is judged by its consistency, not by set or temperature.
11. 11
    It is ready when it is nearly dry - a spoon drawn across the mixture should leave its own impression.
12. 12
    Pot in small, clean, warm jars and store in a very cold larder or fridge.
13. 13
    Once jar is opened, the contents should be eaten up within 3 or 4 days.
14. 14
    Makes enough to fill 4 or 5 small jars.