Notes from the Kitchen:


  • 8 large* hard, tart apples
  • 2 tsps of cinnamon
  • 1 tsp of nutmeg
  • 1 tsp of ground cloves
  • 2 tbsp of butter


Peel, core and chop the apples. Put them in a baking pan and roast for about 30 minutes until tender.

Remove from the oven and let cool briefly. Then move apples into a bowl and mix in butter and spices. Once mixed, puree in a deep bowl with an immersion blender or in a food processor. I filled roughly one 16oz mason jar (leaving about 1/4″ of headspace) with the puree and processed it for five minutes in boiling water.

*About the size of a baseball