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.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.