Apples and time

I spent half the weekend making apple butter. Twenty-two half-pint jars of apple butter, from a half-bushel of apples, a completely unnecessary quantity that will be foisted off on unsuspecting friends come Christmas. In the meantime it occurs to me that this is the twentieth consecutive year (!) I’ve made apple butter, and so I ought to know something about it by now. Yet what I know isn’t anything I can reduce to a recipe. Apple butter is a pure expression of the apple’s essence, an exercise in simplicity; easy to make, impossible to perfect. It has, after all, only two ingredients: apples and time, both of which can seem to have minds of their own. Here’s what I know about each. Continue reading “Apples and time”