Category: Fruit

Apple Butter

This autumn (and I know it is still late summer really, but it is the 1st September and it was misty when I got up and it is just starting to feel autumnal) well, this autumn the apple crops are amazing. Every apple tree seems to be laden with fruit. Friends who drove up to see us, last weekend,  said the roads from Oxfordshire were being pelted with fruit as they passed. So many apples, and all of them so ripe they just fell from the trees with the faintest encouragement or vibration from passing traffic. I often wonder about the roadside apple trees… are they successful seedlings, all grown up from a thrown away apple core as people went past, or are they the remnants of a long ago cottage garden by the road? I think they are, perhaps, from cores as the trees are so tall and straight. Any old apple tree in a garden tends to be gnarled and battered. It’s nice to think of nature triumphing from a discarded core, isn’t it?

But there’s so many of them! And no one is doing anything with them. What a waste! Mind you, it’s thinking of things to do with this huge crop……

Today’s apples, I decided, were going to be made into apple butter.

I’d read about this for years but not really explored what it was. I had a half notion it was apples and butter (which sound rather nice, actually) but when I started searching, I discovered that it was just apples, spices and a little bit of sugar, boiled down and thickened during the long slow cooking to make a preserved apple spread. It spreads, apparently, like butter when it is done, which is how it got its name. Wikipedia explained a bit more, as did Charles, a friend in America, who told me that his father -in- law and the rest of his townsfolk gather to make apple butter in huge quantities in the town square. The smell is amazing, apparently, spreading out from the town square. Historically the idea came from Europe and was taken to America by immigrants and it is mainly in America that it is made now.

Well, it is going to be made in Nottingham today. I have fruit (plenty of fruit) and time to do it. All it takes is apples and spices. Something that we can have on toast, or cook with later in the year when all the apples have either fallen or rotted. Something healthy and tasty. A dairy free spread from free fruit? Sounds good, doesn’t it?

It is simplicity itself. All you have to do is quarter the apples, leaving the skin on and the core in – this will add pectin to the apples and help it set. Only cut out and damaged bits of apple and do remove any spiders or caterpillars that you may  have brought home with you.

There were about 3 lbs of apples in my large pan and I poured in a cup of water to help them cook down. In the long slow cooking that follows the water will evaporate. Some recipes says use a cup of cider vinegar as it adds a tang to the end product but I didn’t have any, so water it was.

The apples started to cook very quickly – maybe a couple of minutes and you could see them soften. It is important to keep stirring so they don’t burn.

After about 15 minutes or so, the apples had reduced to a soft mush, like apple sauce.

One of the things I was given from my aunt’s house was a Mouli food mill which is ideal for this next bit.

As you have cooked the skin, the core and the pips as well as the apple, you need to get the bits out and just have the smooth cooked apple left to transform into the apple butter. I used the finest plate and started to mill the apple puree.

If you haven’t got a  Mouli then you can do this next bit by pushing the fruit through a sieve. The Mouli is quick, though, so it could be a good thing to buy.

You can see how smooth the milled apple is and all the hard bits are left behind.

A beautiful, smooth apple puree.

I tasted the apple and it was sweetly appleish but quite sharp so 1 cup of sugar was added and stirred in.

The next part was to add the spices…. most of the recipes I looked at suggested nutmeg so I added half a teaspoon or so into the mix (thanks, Bear for taking the photo)

And all recipes said to add my favourite spice cinnamon – 1 whole teaspoon.

A pinch of ground cloves (yes, you can buy it ground but I couldn’t find my jar, so I ground up a couple or so of cloves with my trusty pestle and mortar and scooped up the finest bits)  and half a teaspoon of ground ginger were stirred in as well.

And then I started to stir. The heat was turned down to the bare minimum and I stirred.

Then I went for a nap and left the Bear to stir. So he stirred. All the descritptions of apple butter said that it had to be stirred constantly but we managed a stir every few minutes as the pan sat there on the lowest heat.

Anyway, it didn’t burn and we kept stirring. The apartment smelled gorgeous. Apples, cinnamon, cloves and nutmeg  all mixed together is a truly delicious aroma. Even if you don’t want to make it  to eat then you  should make it just for the smell.

The recipes suggested that constant stirring at a slightly higher temperature would have the apple butter ready in a couple of hours.

We did it at a very low temperature for four or so hours… stirring it round until it looked like this

The sugars in the apple had caramelised and the puree had gone a lovely rich and golden brown. When I dragged the spoon through it, it was thick enough to leave a trail through the puree.

When I lifted a spoonfull of it up, it didn’t run off the spoon… so that meant, according to everything I had read, that it was ready.

It didn’t look to me like butter, but there you go, I’d got this far, I’d just have to keep going.

I’d sterilised jars by boiling water in them in the oven and I spooned in the apple butter

It looked brown and still not in the least bit buttery.

By now though, it was getting late so I let it cool and then put it in the fridge overnight.

What a transformation! It had set into a smooth and delicious spread…. yes, it was buttery in texture!

I’d done it!

It tastes delicious and on hot toast it is a perfect breakfast. It can keep in the fridge for three or four weeks (if it last that long) and for months in a properly sealed and sterilised jar.

What I am intrigued with are further recipes that I found – apple butter cakes, cookies or biscuits anyone?

Get out there, collect some apples and start making apple butter!

21 September – Since I posted this, a Canadian friend told me of a quicker way of making apple butter – you can find it on her page – Lorraine, another T.O.B. Cook

Foraging again – apples, plums and more apples

Today is the last Bank Holiday of the year in England so we decided to make the most of it. A extra day added to our weekend – what bliss!

The weather is good so we decided to go looking for more fruit.. and what fruit we found. We live on the top of a hill and at the back of where we live is a lovely park. Parts of it are overgrown – so much so that the apple trees appear to be fruiting blackberries as well. The brambles reach up and entwine through the branches so that blackberries are dangling down from ten feet or so.

Apples  weighed down the branches of the trees, deep in the undergrowth. One bump against the trunk and the apples fell down, bumping against branches and disappearing into the tangled brambles and grasses onto the ground. It’s so overgrown that I couldn’t even see them after they landed.

Within minutes we had a bag full. We had to ignore all the huge, fat, shining blackberries because I just don’t have the time to deal with them today and there’s no point picking them if you can’t cook them the same day.

As we walked back round to our apartment, I saw something drop to the path in front of me. It was a fat, ripe plum. I must have walked by that tree a hundred times before and not noticed it was a plum tree. In my defence, it is in the shrubbery, lining the path. Maybe it’s just that everything is fruiting this summer. Trees at home that I know have not fruited in 20 years are now covered in apples.

Anyway, I didn’t need anymore encouragement than that – I handed my bag to the Bear and dived into the shrubbery to get to the plum tree. Before I knew it, there were a dozen juicy Victoria plums falling first into my hands and secondly into the forage bag.

We had to stop. I didn’t think there was going to be so much fruit but with quarter of an hour we had two bags full.

The plums were large and sweet – definitely part of a fruit garden at one point

The apples were various sizes and what I call “ear biter” apples – you know, the sweetly sharp ones that make you squeak with delight when you bite into them as they sort of tweak you behind your ears? I love apples like that.  We seemed to have brought home more than we thought. I also brought home several small spiders and a caterpillar or two. No wonder I was feeling itchy after crawling through those bushes.

And out on the balcony I had another apple tree, a Greensleeves which is also a sharp and crisp apple.

I was going to have do a lot of apple cooking.

This coming week I am going to make Apple Butter, an apple cake and Toffee Apple Crumble as we are having a guest for dinner one night. And there were plums to cook as well….so much fruit and so little time.

First will be the Apple Butter, something I have wanted to make for a long time. There’s no butter in it… just apples, spices and some sugar, cooked until the natural sugars in the apple caramelise and turn it a soft brown, leaving it soft and smooth, (which is why it is called butter) perfect to spread on bread. What a great way to use up the apple bounty. It preserves them, too,  making a delicious treat for later in the year. 

I’d better get a move on, then… just as well this a holiday!

Foraging to make Fruit Leather – Part 2

So, we returned from our foraging expedition with two bags of berries. There were still huge amounts left on the bushes but we had to stop. I needed to see if the fruit leather experiment would work, or, at least, work for me. If it does then I am going back to get more.

Once back in the kitchen I picked through the berries and removed any leaves and stray bits that had fallen into our bags and put them straight into a large, heavy bottomed pan on a gentle heat to start cooking down.

The theory behind making fruit leather is that you have to cook the fruit and puree it, adding just honey or sugar to sweeten it (if necessary) and lemon juice. What you end up with is the very essence of the fruit so it is important to keep everything simple. There’s no need to add too much sugar…I suppose, though, it is a matter of taste. Berries, especially wild berries, can be very sharp and do need something to sweeten them. Just don’t go masking the fruit with an overload of sugar.

A sprinkling of sugar helps the berries start to cook down – there’s  no need to add water as the juices soon come out. Just look at that glorious colour!

Once the fruit was cooked, I strained the fruit pulp to get the majority of the juice out

There was still a lot of juice in the pulp so I got my mouli food mill out and started milling the pulp. This will keep the seeds out and push through the pulp. Wild berries are very seedy so you must try and get the majority of them out. If you haven’t got a food mill then try pushing the pulp through a sieve.

You can see how many seeds there are as the pulp gets pushed through

And underneath the mill you can see the pure fruit pulp being squeezed out

Last year we had gone to a Pick Your Own Fruit farm and came home with punnets of strawberries. I had cooked some of them down and frozen, in bags, those we didn’t eat. This was an ideal time to use up the last of the bags of strawberries and add some extra fruit to our fruit leather. There would be seeds from the strawberries, I know, but at least I had removed the majority of the blackberry seeds.

I added the juice of a lemon

And some honey to taste

And pureed it all to a lovely smooth mix before letting it simmer, bubbling gently for 5 minutes.

I lined a couple of baking trays with clingfilm

And poured in a thin layer of the fruit puree. It spreads out over the cling film. You don’t need a really thick layer – maybe 3mm or thereabouts? Put in a bit at a time and tip the tin back and forth to get an even layer.

My great plan to free up freezer space by making preserved fruit that didn’t need freezing wasn’t quite working out because I had puree left over.  Into pots it went and into the freezer. Some was poured over yoghurt that evening to have a a dessert after supper.

And then this is when I started to wonder how I was going to do the next bit….

Everything I had read suggested that the trays were then put into the oven on 50 degrees c (120 degrees F) and left for 6 hours. And yes, it was OK to use clingfilm and put it in the oven. That temperature is so low it won’t melt the clingfilm. What you are really doing, of course, is just drying it out, rather than cooking it. When this is manufactured on a large scale, dehydrators are used but an oven on the lowest temperature possible for a long time does the job just as well.

Thing is, it was 9pm and I was tired… did I start it off now and then set my alarm for 3am? Or did I try and stay awake till midnight and then turn the oven off when I got up for work?  What would happen if I left it in for longer?

I decided, in the end, to start it off before I went to bed and get up at three…. but then, of course, I ended up waking up every hour or so and going to check.  I thought I might as well so at least we would all have some kind of idea about cooking it.

For the first few hours it was definitely liquid and I thought I must have gone wrong somewhere but eventually

as the sun came up,  it became thicker and sticky… and at last it looked set.

It was darker and when I touched it it felt tacky but not sticky

I could peel it away from the cling film! It had worked!

Maybe it could have stayed in a bit longer as there was some puree still liquid underneath…

But really? I think it worked! It pulled up as a sheet just as I’d read it would do

I had two sheets of fruit leather

It was easy to cut into strips

And held up to the light it was the most beautiful colour

All I had to do now was put the strips into an airtight box and we had our supplies of fruit leather.

The big question, of course, is was it worth it?

Was it worth diving through the bushes, getting scratched and prickled to collect the fruit? Was it worth the constant getting up to check the progress of the leather? Would I do it again?

Yes, yes and yes.

I know that next time I will be more relaxed about the timing  – 50 degrees C is so low that leaving it in there for longer won’t harm it and next time when there’s puree left over I will simply make another tray of it.

The taste was fantastic – it really was the fruitiest fruity taste I’d ever had. The texture was smooth and chewy, but not horribly so… it soon dissolves. We have eaten it as a sweet treat  and also cut it into slices and stirred it through yoghurt.

Guess what? We’re going out blackberrying again.

Foraging to make Fruit Leather – Part 1

The Bear was finally home from his travels and we were  not at work.  It was also not raining or blowing a gale. For everything to come together like that,  is actually a very rare occurrence in our lives so we decided to make the most of it and go for a stroll and see how the blackberries were doing in the hedgerows. Goodness knows why the Bear and I went out to get more fruit because our freezer (and the freezer of everyone associated with our family) is already packed with fruit already. I suppose it’s just that  I just can’t bear to see waste. The brambles are absolutely laden with fruit and even the birds can’t get through that much.

This year has been fantastic for fruit – my apples and figs were fruiting heavily on the trees on the balcony and my mother’s fruit garden has produced more pounds of goosecurrants, redcurrants, whitecurrants and gooseberries than we know what to do with.

We have had family and friends round to pick as much as they want and there are still pounds more to pick

It comes to something when even her young grandson is sent out to help get the redcurrants. He carefully showed me how best to get them off the stems using a fork to drag down the stalks, knocking the currants off as it goes and a bowl underneath to catch them.

The goosecurrants (two ancient bushes) are a cross between a blackcurrant and a gooseberry and they have been particularly prolific this year.

They make fantastic jam or jelly and my sister in law has made some spectacular jam that puts my mother’s to shame. Mind you, she is the one who did the Pheasant Breasting Masterclass  while my brother took the pictures,back in December, so you know from that that she has a real talent in the kitchen.

Even my mother’s  ancient apple tree that hasn’t borne fruit for the last 20 odd years has suddenly started producing. There are bags of cleaned fruit in the freezers just waiting to have something done with them. Enough jam has been made to go on toast and fill cakes until all of us are old and grey and we still have more bags than we can count. Cordials and ice creams are next on the list to make – all we are missing is the time to do them all.

But still, we thought, we might as well go and look at the blackberries. And besides, I had an idea for something. Something that wouldn’t take up any more freezer space. If we did get blackberries I would use them that evening.

We live on the top of a hill and to the side of where we are, is a lovely park. We can walk out along the private path and down into the park itself. It is a fantastic walk in every season of the year – in winter it really looks magical in the snow… in summer, people are out on the grass and now? Now the bushes are laden with fruit and people are walking round with bags.

The park is well maintained and the grass is mown and even the edges where the hedgerow plants are, are looked after. The gardeners  always leave the blackberry bushes to fruit.

Deep inside the bushes that line the edge of the park are old, abandoned apple trees that fruit heavily and the apples just fall to the ground.

Today though, we were there for blackberries. Plenty of people had been there before us so we were going to have to head deeper into the bushes.

We went further into the wild tangle of brambles – so wild they had entwined themselves around apple trees and the blackberries hung down alongside ripening apples.

Luckily I brought along a straightened out wire coat hanger (with the hook left, of course) so I could pull down the best of the blackberry branches.

We got lots of great big, fat and juicy blackberries with only minor damage to ourselves – a few scratches here and there and a minor tumble into the stinging nettles… but, as I assured the Bear as he lay there yelping in agony, it would all be worth it.

The thing about blackberries is that you have to use them the day you pick them. They must carry mould spores on them because if you leave them for a few hours, once picked, they will go mouldy.

There was a reason for me wanting to get more fruit, though. I wanted to try something I had read about over the past few years. When we first met, for our first Christmas, the Bear bought me “Preserved” by Johnny Acton and Nick Sandler – fabulous book that details all kinds of methods and recipes for preserving food. I’d read it and made plans to work through it but, as always, life got in the way and I never got round to it.

The thing I was most intrigued by was fruit leather – where quantities of fruit were pureed and then dried, in a thin layer, making a dried fruit sheet that lasts  without having to freeze it. It’s called leather because that is what it looks like – it is soft and chewy in reality.

So… something that could use up extra fruit and wouldn’t take up space in my freezer? That had to be worth a go, right?