There are few foods more sublime than chocolate. I’m talking about the good stuff, the 70% cacao that melts in your mouth and makes you forget everything that came before. I like how Barbara Crooker characterizes it: Chocolate strolls up to the microphone and plays jazz at midnight, the low slow notes of a bass …
Food in Jars
Autumn is just around the corner and peaches are nearing the end of their season. I snagged a deal last week on organic peaches on sale for $1.99 a pound. I bought 6 pounds and made up some sweet, spiced peach butter. In the depths of winter there’s nothing like opening a jar of this delicious spread and enjoying a little hint of summer to come.
Fruit butters take a little time but they are easy to make and so homey and delicious. They use less sugar than jams and preserves and they’re a lot more forgiving. It’ll take a few hours cooking them down but it’s easier to tell when they’re ready to can. You don’t need to use a thermometer or figure out what the jelling point is.
Fall is in the air. Leaves are turning, apples are ripe for the picking, pumpkins appear on doorsteps. It’s the season for all things apple!
I adore apple butter and I’ve discovered how really easy it is to make. What I love about this recipe, other than the warm fragrance of apples, sugar, cinnamon, nutmeg and cloves filling your kitchen, is the fact you don’t have to peel a single apple. When you’re staring 6 pounds of apples in the face believe me, you’ll be glad not to have to peel them!