I may have ruined my apple butter!
I recently bought a crate of apples at a friend’s school fundraiser. I’ve been racking my brain to try to use them in ways other than muffins and applesauce, and decided to attempt apple butter. However, as first time recipe endeavors can occasionally go awry, I committed the egregious error of not reading the instructions through more than once (my Step Mom is laughing from afar!) Sadly, I added the sugar to the boiling liquid with the vinegar and spices etc.. and kept wondering why it was taking so long to cook down. It was too late when I realized that I was supposed to WAIT to add the sugar until after I had pressed all the pulp through, at which point I was supposed to add it to the pot to simmer and thicken. Now, do i remove the apples and mash them to a pulp, and only cook that down as is? I don’t want to add MORE sugar, am sure it would be cloyingly sweet. Help!! and Thank You for this amazing publication!