These apples may not be the most beautiful, but they are pretty sound inside which means I spent the afternoon peeling, chopping and boiling them down to make 5 quarts of apple butter, a delicacy I only discovered last year.

Two quarts have already been passed along to my oldest daughter and her family. They like apple butter on black pumpernickel bread, we like it on French toast.  There is hardly any way to use apples that is not delicious, in sauce, in stuffings, in chutney, in ‘mincemeat’, in oven pancakes, in pies, cakes and cookies. Oh, and you can eat them right out of hand.