Reading nineteenth century novels has left me with the belief that fruit butters were a
major industry and essential for afternoon teas. Since there is no real dairy butter
in the average Apple Butter recipe, I was interested to come across a recipe today which
encouraged the daring cook to add a dollop (the instruction is unscientifically imprecise)
of real butter to Gooseberry and Apple Jam,
just towards the end of boiling.
The result was encouraging.
A gentle fragrance filled the
kitchen, as the fruit seemed to become more flavoursome.
The end result is a bit cloudy, but
incredibly soft and spreadable.
For good measure, I put a dessert spoonful of Triple Sec
onto the top of each filled jar, just before sealing.
The gentle antiseptic effect of alcohol should prevent mould.
Summertime & the Living…
7 months ago
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