
Yea. That didn't happen. It turns out that apple butter is an enormous pain to make. It takes forever, it makes a HUGE mess, because the longer it boils, the more viscous it becomes, so when the boiling bubbles burst, it sends apple goo approximately the temperature of fresh lava flying across the kitchen. In the end, we decided to just freeze what we had made, which was somewhere between apple sauce and apple butter and not give this one away. It still tastes delicious, so if you're interested in yummy apple...um...product, let us know!

Hahaha... well what's important (and sometimes the most fun) is trying new recipes. Eva has a lot of trial and error... You all should trade secrets of what works and what to avoid.
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