Quote:
Originally Posted by RealLifeMama
DH said to just put it on high and let it cook all day and let it get really hot. I did, since I was not in a hurry to throw it out.
What do you all think?
Keep or toss?
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Only you know the cleanliness of your dish brush.
I've never made apple butter before because I assumed it was cooked with all the core bits and skin, then pressed through a sieve. It sounded like too much work. I also thought it was just a thick applesauce, but not the tangy spiced goodness it sounds like. I have a lot of Damson plums and a big sack of pie apples so I might give the plum apple butter a go...after I take a look at Ajani's recipe. Hopefully the plum skins cook down on their own.