I've been buying jars of apple butter from a lovely lady at my local farmers' market. I've never seen this until I came to the States, and I'm addicted to the stuff, especially when eaten with cheese.
I'm wondering, how hard is it to make? Will I need pressure cookers, straining devices, etc, or is this the sort of thing I could make in a good pot in my rather simple kitchen?
I'd love it if anyone could share a good recipe, or at least give pointers (what kind of apple to use, etc). The one from the market is a dark pumpkin colour, not too sweet, with a flavour that starts off appley and develops a savoury, mellow richness in the mouth, the sort of depth and complexity of flavour I would associate with foods like olives, coffee and wine.
I really dislike pumpkin butter (and pie) and I think it's got something to do with allspice, numteg, ginger and sweetness all combined together (like spice fumes are stuck in the back of my nose, giving me a headache -any other non-Americans get this?). So i'm looking for a mellow, not too spicy flavour for the apple butter.
Thanks in advance. I appreciate any light you can shed on making the ultimate apple butter.