today i woke up, made myself a cup of coffee, grabbed a good book and blanket and made my way to the patio where i didn’t move for an hour. it was wonderful. my favorite season of the year is on its way and i’m soaking it up.
this week i’ve been generously given apples, peaches and plums and i look forward to the multiple pies, jam, and crisps they will make. i found a crabapple tree down the street and immediately googled what i could use them for. crabapple butter it was!
(adapted from the vegan feast kitchen)
6 cups raw crabapple butter pulp (i washed them, cut off the stems and boiled them in a large pot of water until they became soft, strained them and then blended the apples with a trusty hand blender)
1.5 c sugar plus a generous dose of honey (adjust to how sweet you like. mine was pretty tart)
1 medium orange, grated zest and juiced
1/2 t cinnamon
1/4 t ground nutmeg
1/4 t ground cloves or allspice
combine all ingredients in a slow cooker and cook on low for 6-8 hours, (i added about a cup of water throughout that time) stirring every hour or so. when it is finished, the mixture should be very thick. test it by picking it up with a spoon; no liquid should be dripping. it will be a deep mahogany color and smells and tastes great. i chose to can it, but it can also be frozen.
it’s a great addition to fresh bread or in pies or crisps.