Wednesday, October 26, 2011

Crabapple Butter


A rainy day has at last allowed me to spend some guiltless time indoors.  I spent most of the day publishing my blog.  The Crab Apple (Malus fusca) butter simmered all day until it was thick enough to stand a chopstick up in.  I sweetened it with maple syrup, but even after 2 cups of syrup to my 8 cups of apple butter, it was still very sour, so I just canned it hoping it would mellow with age the same way that canned whole Crab Apples do.  I left the dregs out to dehydrate further for fruit leather.
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1 comment:

  1. Uncannily I made this same delicacy maybe on the same day (out of unidentified crabapples though). I also sweetened it with maple syrup. We must have both been struck by divine imbas.

    -Alex M

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