Some years ago, my folks passed onto us an old copper kettle (50 gallon) that my great grandfather Anton Scherger bought in the 1890’s. This old kettle was used every fall for three generations to make apple butter. I remember, as a child , climbing in and harvesting apples from the trees which Anton had planted generations before. Even though they had become overgrown and gnarled with age, each fall brought a bountiful harvest.
The process of transforming apples, strawberries, cherries, peaches etc. etc. taught me one very important lesson – making butters, jams and jellies is not rocket science. Attention to detail and lots of good fruit is the key to making a really good product. Why would anyone eat jam except to taste the fruit preserved with all of its summer sweetness and fresh flavor?
