Family time - Apple Butter

Every year, I like to make homemade Apple Butter with my kids, can it and give it out to my friends and loved ones. This is the perfect weekend for it. So, I thought I'd share this tradition with anyone who is interested. This isn't my own recipe, I change year to year, for some variety. I believe that heaven must smell like Apple Butter, because it is such a wonderful, warm, cozy scent, the perfect way to make my home feel holiday-ish. Some years, I will travel to Julian for special apples, but time does not permit.

This is this years recipe:

Apple Butter is an American Classic. It is a lovely spread for bread, crackers and as a dip for fruits. Nothing tastes better than a slice of piping hot bread, fresh from the bread maker, spread with a heavy covering of Apple Butter.

Ingredients:
15 or so medium sized tart apples (four or five pounds) - Macintosh are nice.
4 cups apple juice or cider
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups sugar

Wash, core and quarter apples. It is not necessary to peel the apples. Place the apples in a large kettle or Dutch oven along with the juice or cider. Bring to a boil then cover the mixture and simmer for about 30 minutes, making sure to stir occasionally to prevent sticking. Now press the mixture through a sieve or a food mill. Return about 10 cups back to the Dutch Oven. Stir in sugar, and spices (and everything nice). Bring to a boil and then reduce heat yet again. Leave uncovered and over very low heat cook for about one and a half hours until mixture is very thick. Be sure to stir periodically and frequently to prevent burning on the bottom.

Here is the canning part: Spoon apple butter into hot, sterilized canning jars (pint or half-pint do nicely). Leave 1/4 inch head-space. Wipe rims and adjust lids. Place in a boiling-water canner for 5 to 10 minutes (5 minutes for half-pints, 10 minutes for full pints from the time the water begins to boil). Carefully take jars from canner and allow them to cool on racks. The result is about 4 pints. So double up on recipe for bigger batches!

Today is a new day

I just want to thank Rachel Fuller for making today a much better day filled with a renew'd sense of hope and yesterday just a bad memory.

Rachel Fuller is a class act.

Ya know what is cool? Rarely does it register in my mind that Rachel is involved with The Who. I mean, I love Pete, Roger, Keith, John, Zak, Pino, Simont, Rabbit, etc. Heck, I have a tattoo of them on my leg! So, it wouldn't be a bad thing if I related her to The Who. But, she is like a breath of fresh air, that blows out the funk of yesterday!

Bless you Rachel.