Apple butter burning my face off!!!
Ok, maybe that's a little dramatic.
Made apple butter yesterday. Followed the ball complete book recipe. The recipe states that you should boil this on medium high heat for 30 minutes to an hour.
First problem was that in order to get the desired consistency through the butter test, I had to cook it for 2 hours.
The real trouble though was that it would bubble nicely but the recipe said to stir frequently so that it doesn't scorch. Well, every time I would stir it, it went from nicely bubbling to shooting hot shards of apple all over my kitchen including a few firey pieces that landed on my arms and face! Yikes! The unfortunate thing is that it tastes awesome. So, if I make this again, can I just cook it on a lower temp for much longer to create the same end result but not end up burning myself?