For anyone that knows me from my time at A Cozy Kitchen, you may remember when I first attempted apple butter. Let’s just say, that post was one long rant about how apple butter was without a doubt the most difficult thing I had ever made, and that while it was delicious I had no intention of ever making it again. I handed out the those first few jars to family members at Christmas members by saying, “Hope you enjoy this, I’m never making it again.” And then they all said it was wonderful and would I please make more and I was like, “No chance in hell.”
Fast forward 5 years later, and in the same way that most women forget the pains of childbirth so that they can procreate once again, I got it in my head that I would attempt apple butter once again. I rationalized that perhaps it was my tiny kitchen in LA that made the process of stirring the mixture for 2 hours so difficult, and things would surely be different in my current, roomier cooking space. This doesn’t actually make any sense so please don’t think on that logic for too long. Also, Chase’s dad LOVES this stuff and has done all this work on our house for free, so I figured the least I could do is stir some pureed apples for an afternoon. And hey, I could hand out the jars at Christmas and everyone would love them and look forward to my apple butter every year. What could go wrong?
Well, it’s now well past Christmas, and of the 20 jars that I made, about 15 are still in my kitchen. Why, you ask? Because that shit is every bit as hard to make as I remember (and every bit as delicious), and I have no intention of creating a demand for it. So I’m rationing it out slowly and sporadically, and completely downplaying that I had a hand in making it.
All I’m saying, is this stuff is really good. And if you have an afternoon that you would like to devote to standing over a stove and stirring until your arms feel like butter, then knock yourself out. Don’t say I didn’t warn you.