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