September 30, 2012
Caramel Crabapple Butter
Silky sweet-tart goodness! Spread generously on toast, drop a dollop on pancakes, or tuck a spoonful inside a buttermilk biscuit and enjoy the start of a smooth new relationship. You’d better buy two jars, you’re gonna love this!
Ingredients Unsprayed local crabapples, water, O brand organic brown sugar, Middleground Farm pure raw honey, lemon juice, Watkins caramel extract
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August 1, 2012
… or, Let Canning Season Begin!
Homegrown, homemade goodness
Although I told some of you that I would not have fruit butters and preserves prepared before September, my neighbor’s crabapples came ripe earlier than usual, thus the past two days I’ve been picking, cleaning, cooking and canning crabapples in many varieties.
I have Caramel Crabapple Butter, Roasted Crabapple Preserves; Crabapple Rhubarb Preserves; Crabapple Cranberry Chutney; Crabapple Pineapple Chutney and one extra half-pint of Cranberry Rhubarb Sauce, that I made to use up the ingredients (and because it is one of my holiday favorites).
I’ll get these items posted and available for purchase by week’s end. Prices are as follows: $8 for pints, $4.50 for half pints.
Pictured are Cranberry Rhubarb Sauce; Crabapple Syrup (About which Wonderhubby insists I’ve not yet made enough to sell. That is to say, he wants all I’ve made thus far.); Crabapple Pineapple Chutney. For more product images, visit the Fruit Butter, Preserves, Chutney, Sauces page.