The canning frenzy continues with today's contributions of 3 pints of peach jam and 8 pints of apple butter. I have run out of jelly jars, so have moved on to pint jars. This bail-top one is just for the left-overs.Apple butter takes a long, long time to make. If you want to make some, plan on the whole day. The good part is that much of that time is while it's cooking down in the oven.
Knitting has not been completely
absent. I've been working away on the Sunburst Sling Bag. The yarn is from Steam Valley Fiber. As soon as I saw the pattern, I thought that it would look very cool if felted, so I'm knitting it on larger needles and plan doing just that.
3 comments:
mmmmmm... apple butter!
I remember having apple butter as a kid in Pennsylvania but I have to admit one of the things I love about Britain (and this part of Ireland that considers itself British even though the locals are Scottish and the Scots don't consider themselves Brittish) are the Bramley apples! For the past few years I buy some from two old men who go door-to-door selling them from the trunk of their car. Best baking apples in the world! (I use a couple of "apple bakers" I ordered through LLBean for that job! Your apple butter sure looks tasty!
Your apple butter sounds soooo good!
I love apple season; it's the best!
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