Today’s post features a guest (yay!) recipe from my friend Carolina, who happens to be the CMB behind CMB Sweets, an amazing company that makes all-natural jams and jellies. Carolina left her boring day job to embark on this adventure and has seen her company grow to be featured on the Food Network, in Food & Wine and Star magazines and more… Now she’s agreed to share her own recipe for Apple-Honey Butter with JCBC readers. It sounds delicious but if you’re desperate for some (or some pomegranate jelly!) for the New Year you can always click over and buy it straight from the source!
Apples and honey are a magical holiday combination. Tart and crisp and sweet and cool, I have no idea why we don’t do apples and honey more often. I think we should. Combine the two, put it in a jar. It’s a long process, but totally easy, and what’s a little sweat and time when you’ve got something to wish you a sweet and happy new year, all year long! How awesome would that be??
Apple-Honey Butter
Yield: four to five 8-ounce jars
To make this work, you’ll need: two big pots, a blender (hand or conventional, either one is totally fine), two burners, an oven, one long-handled wooden spoon, one clean kitchen towel, paper towels, and at least five 8oz Mason jars. This recipe yields approx 40oz of apple butter, so choose the size of jar you like best.
Jewish Cooking Boot Camp 