Today the scent of apples filled the house. I figured I’d better process them before they spoiled. At the Poulsbo Farmer’s Market last Saturday a boy was selling transparents, and I bought his whole lot. He said he likes them as applesauce. A farmer told me homesteaders loved these apples because they’re the first in the season. They’re a fairly small yellow apple, very sweet.
I took the apples outside to the pavilion, used to eat summer dinners, entertain guests, and as a summer kitchen. I peeled the apples and dropped them into a bowl of water with some lemon squeezed in. Then I cut them up into fairly small bits. I had a pound of apple chunks when I was done. I put those in a pot and added half a cup of sugar, half a teaspoon of cinnamon and a quarter teaspoon of cloves. Brought this to a boil and then let simmer for an hour or so until it got really thick. I rinsed a canning jar in hot water and filled immediately, poured the rest into a Ball plastic jelly jar. It made a pint and a half.
It’s not too sweet, pleasantly tangy. Alex and Ted were both excited to get the first apple butter of the year.