Honey Spiced Apple Butter

2 pounds McIntosh apples, peeled, cored, and cut into 1-inch chunks
2 cups apple cider
1/4 cup dark brown sugar
1/4 cup honey
1/8 teaspoon ground cinnamon
1 star anise pod
2 cardamom pods
pinch ground allspice
pinch kosher salt

In a large pot, combine apples and cider. Over medium-high heat, bring to a boil; reduce heat to a simmer. Add the star anise and the cardamom pods. Cook, stirring occasionally, about 30 minutes or until the apples are tender and breaking down easily.

Remove star anise and cardamom pods. Cool mixture slightly and then press through a fine/medium sieve into a bowl.

Return the mixture to the saucepan. Whisk in the brown sugar, honey, cinnamon, allspice and salt. Heat over medium and simmer vigorously for about an hour to 75 minutes, stirring occasionally.

Take the pan off the heat and let cool for 20 minutes. Scrape the apple butter into a glass or Tupperware container, press plastic wrap directly on the surface to seal, cover with a lid, and store in refrigerator.

Makes about 1 1/2 cups

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Beetroot Marmalade

500 grams white onions, peeled and chopped
750 grams raw beetroot, peeled and grated
375 grams green apples, peeled and grated
1 cup white balsamic vinegar
250 grams white sugar
1 tablespoon salt
1 dessertspoon ground ginger
Small knob green ginger peeled and grated
Small amount of lime rind and a little of the juice

Combine all ingredients in large saucepan. Bring to the boil and simmer gently for 1 hour (do not boil vigorously or you will lose the rich colour). Fill into sterilized bottles.

Serve with cold meats and cheeses.

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Any-Berry Jam

4 cups crushed blueberries, blackberries, raspberries, or strawberries (hulled). Crush the berries with a potato masher before measuring. If the strawberries are not crushably ripe, slice them first.
1 ½ cups sugar
1 pouch powdered or liquid pectin

Put the berries in a large, heavy pot. Stir together the sugar and pectin in a bowl (if you are using liquid pectin, skip this step), then stir the sugar and pectin thoroughly into the berry mixture. Bring the berries to a boil over medium-high heat, stirring constantly. You are looking for a full, rolling boil--the kind that can't be stirred down. Boil for one minute, then ladle the jam into very clean jars (leave an inch of headroom for expansion in the freezer), cap, cool to room temperature, and then use or freeze.

(It needs to be frozen as it has much less sugar than what you need to store at room temperature.)

Makes 4-5 cups

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