Recipe Review: Apple Butter

Ever since the scrubby tree in my backyard came into bloom, I've been thinking of how I would use the apples. They're not good for eating, nor, as an experiment with a friend's apples demonstrated, good for apple tarts. I wound up fixating on apple butter, but unfortunately I didn't have enough time when the fruits first appeared. Thanks to the fires, I've had time this weekend, but the birds had already gotten most of the apples. Still, the tiny batch of apple butter I made is quite tasty. Next time, I might use a crock pot.

Apple Butter
adapted from Culinate

• 1/2 lb. apples
• 1/8 c honey
• 1/4 t cinnamon
• 1 clove

1. Wash apples and remove stems, but do not peel or core. Cut apples into small pieces and add to stockpot. Cover with water and let simmer until apples are soft.

2. Let apples cool, then press them through a food mill.

3. Combine apple pulp with honey and spices in a saucepan. Cook slowly on low heat until a heading spoonful is a thick, rounded mound (this may take several hours, but it took me about an hour with the small amount I had). Stir to prevent sticking; this dish can burn easily, so make sure to check it often. If butter is too thick, add water or apple juice.