Two weeks ago, I tried my hand at another preserving venture. This time on the menu: apple butter. I love love love apple butter. It makes me very happy. So Jason and I went to Russell Orchards, picked up some Gravenstein apples (a very good variety for sauces), found a tasty-looking recipe online, went out and bought a foley mill, and got down to work. Here are the lovely apples at the beginning:and at the end:(Pictures of apple butter in progress are not very beautiful. But here is a picture of Jason swirling the foley mill, which he enjoyed a lot more than squishing strawberries between his fingers.)I found the recipe here and altered it slightly. Next time, I probably won't use quite as much lemon.
I'm planning on selling my apple butter at show #3 in Peabody alongside the strawberry jam and strawberry lemon marmalade that isn't claimed from my giveaway back in July. For those of you who won, it has not left my mind. I'm making it too complicated, wanting to be all cute and crafty about packaging. But it has a shelf life of one year, so it's still good, and it's still coming your way. I just need to simplify. Surprise surprise. :o)
As a little unrelated bonus, I also made some delicious mango salsa:
I think I got the recipe here, but I'm not exactly sure. It looks awful familiar, but I used red onion instead of green onion. And I made a double batch. And I don't think I followed these amounts exactly. But that's the basic gist. You should definitely make this salsa. It is so very tasty. You won't be disappointed. (Also, a great big thanks to Jason, who spent a very long time cutting up the mangoes into tiny little corn/bean-sized bits.)