Okay... I obviously do not know what "until thick enough to round up on a spoon" means. This is a direction in the Ball Bluebook under BUTTERS. I tried making blueberry butter yesterday and cooked it too long because I didn't understand what this meant (and still don't). Can someone please explain it to me? My thought was that the spoon would hold enough so that it would be "round" on top like a finished product apple butter I guess.
Anyway, my butter has turned into a "preserve-like" substance with what seems to be sugar crystals maybe in it. It still tastes good, just with some substance I guess! The question is... will it stay that way in the jars? They have all sealed properly.
Thanks!
Illine
Anyway, my butter has turned into a "preserve-like" substance with what seems to be sugar crystals maybe in it. It still tastes good, just with some substance I guess! The question is... will it stay that way in the jars? They have all sealed properly.
Thanks!
Illine