|See our cabin...it's right up there at the top toward the center,see it. Yep that's the one! Actually nope that's not it but it's looks to be a pretty swanky place to stay.|
The slightly less funny,but nonetheless awesome moment that will stay with me in my culinary mind, will be the moment I tasted the apple butter I made specifically to enjoy with breakfast, on that very same trip. Maybe it was the feelings of fall and the crisp,applely (it's a word for now,thanks) thoughts that a trip to the
adapted from the folks at simplyrecipes.com
(I haven't made a recipe from these people that
wasn't amazing and definitely a keeper,give 'em a try,
thank me later.)
makes about 3 pints or 6 8-ounce jars
4 lbs of good cooking apples,I used Granny Smith
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups,see cooking instructions)
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
grated rind and juice of 1 lemon
1 wide 8-quart preserving pan
a food mill or a chinois sieve (cone-shaped colander of sorts)
A large 8-cup measuring cup pourer
6-8 8-ounce canning jars
1. Cut the apples into quarters,without peeling or coring them (this is the best part of this whole recipe) much of the pectin is in the cores and flavor in the peels,cut out the damaged parts.
2. Put them into the large pot,add the vinegar and water,cover,bring to a boil,reduce the heat to simmer,cook until the apples are soft,about 20 minutes. Remove them from the heat.
3. Ladle the apple mixture into a chinois sieve (or foodmill) and using a pestle (or cranking the foodmill) force the pulp through the sieve into a large bowl below. Measure the resulting puree'. Add 1/2 cup of sugar for each cup of apple pulp. Stir in to the apple pulp to dissolve the sugar. Add a dash of salt,and the cinnamon,ground cloves,all spice and lemon rind and juice. Taste and adjust seasonings if necessary.
4. Cook uncovered in a large,wide,thick bottomed pot on medium-low heat,stirring constantly to prevent burning. Scrape the bottom of the pot to make sure a crust is not forming at the bottom. Cook until thick and smooth (here comes that patience part I mentioned... this part will take 1-2 hours,it will go quicker than you think). A small bit spooned onto a chilled (in the freezer) plate will be thick,not runny. (you can also cook the mixture on low heat stirring occasionally,but this will take WAY longer) * note the wider the pan the better,as there is more surface area for evaporation.*
5. Prepare your canner,jars and lids. Pour the apple mixture into hot,sterilized jars and seal. Wipe the rims of the jars clean before applying the lid. Process the jars in a hot water bath for 10 minutes to ensure a good seal. Let cool overnight. (oh did I mention this apple butter defies gravity,if it sets correctly,you can turn the jar over and it shouldn't move from the jar,it's that thick,darn fine.)