If only we could get our gardens to pace things a little better.
This is one of three buckets this size that I made into sauce last week after we gave a bunch away to friends. Same thing this week, but it should be about the end of them.
Richard held this pineapple tomato to give you an idea of the scale (he has pretty big hands). These are very meaty, great for sauce and one slice is all that’s needed for a sandwich. Oh, and you know those little green ones that didn’t quite make it to ripe? They are great diced and sautéd for omelets.
Meanwhile, the apples are coming on strong. I love the way they look on the tree.
But they won’t stay there forever. We leave a few on the ground for the deer, stash some in the shed for eating through the winter, and then..
…into the pot they go, cut into eights, cores, pips, skins and all (sources of natural pectin). Add some cider and boil vigorously for about half an hour. Use an immersion blender to mush them all up and force through a fine sieve.
Return the strained pulp to the pot with a vanilla bean, split (optional), a couple of cinnamon sticks and fresh ginger to taste, peeled and quartered. Add a cup of brandy and simmer over low heat until thick and caramel-colored (two to three hours). I stir in another slug of brandy at the end, so that you can really taste it. Process like any jam. The result: about 7 half-pints of brandied apple butter, plus a little extra to have immediately, warm, on English muffins or scones.
Find more ways to have fun in your kitchen at Greenish Thumb…and say “Hi” to Wendy for me.