A couple of weeks ago, I made my last batch of grape jelly and wrote about how grape jelly is slow, slow food. Well, I had never made apple butter–until now.

I have always wanted to make apple butter. I have heard people talk about using the end-of-the season apples to make it and thought that was the most wonderful thing. Also, I always thought it was so beautiful and felt so fall-ish. It was on my list to be the last of my six Maine jams and jellies collection, but I had a struggle making time to make it because it requires some planning.

Come to find out, apple butter is essentially apple sauce that gets WAY overcooked. I was worried when I was making it. I kept wondering if this looked right, but after mine was finished, I Googled pictures of it, and it looked perfect! I was so relieved. I always worry when I am doing something for the first time and really need it to work. It worked! And it’s so yummy! I love apple butter. I don’t love it like I love grape jelly, but it’s still really good. Plus, it’s the slowest food. I think that makes me treasure it more. It had to cook 12 hours in a crock pot. I was able to do other things during that part, but I am a slow apple peeler and had to figure out a time when I could get all of those apples peeled and cut and then have 12 hours of time to wait on it.

But it’s lovely, and when I sat a jar on the bar and saw the apple butter next to one of my favorite dish towels, I thought to myself, “Oh, I’m taking a picture of this.” And here it is. It makes my heart happy that I made apple butter.

P.S. Happy Halloween! My son had orchestra rehearsal tonight, but one of the mentors organized all of the parents for a trunk-or-treat for the kids. It was wonderful. The music was wonderful. It was a lovely evening. I hope you had a lovely evening too.