Fall in New England means apples. There has been a steady stream of the things running through the house for about a month now. Our housemates have been canning up a storm, but this week we finally got around to some apple projects of our own. When we started canning, this crate of apples from a friend's property was full. As you can see, we're making progress. More on other canning projects later.
First up: ancho apple butter. I got the idea (and the base recipe) from a blog I much admire: Tigress in a Jam. Really a go-to blog for canning ideas and insight into the joy of preserving, for lack of a better word, the tradition of preserving food.
Though I take no credit for the brilliance of the flavor combo, I did make some changes to the recipe, so I'll share my own with you:
Ancho Apple Butter
10 lbs apples, stemmed and quartered
18 allspice berries
1 package dried ancho chiles
1. Stem and quarter apples. Place apple quarters and 2 cups cold water in a non-reactive (stainless or enameled iron) stock pot and bring to the boil. Reduce to a simmer and cook until apples are soft - about 20 minutes.
. Return the sauce to the pot. Add allspice. Simmer for 4 hours, stirring occasionally.
4. In the morning, place the ancho chiles in a bowl with enough hot water to cover. When soft, blend the contents.
6. Prep canner and jars and place in a boiling water bath for 15 minutes.