I decided to make the Ball Complete Lemon Prune Honey Butter and it was… a nightmare. A sticky mess that seems like it didn’t call for nearly as much liquid as needed. The food mill would have taken 10 years to deal with the goop, I had to resort to a blender; and the last step before filling the jars is to “boil hard for one minute,” but even after tossing in an extra 1/4 c of cider vinegar on the theory that a little extra acid couldn’t hurt, the stuff was La Brea Tar Pits thick.
Has anyone ever made this recipe and did it work for you? Was there anything else I might have reasonably/safely done to thin it out?
The epilogue is that it does taste good, but it’s so thick I worry whether the heat was able to penetrate and might still keep it in the fridge.
by SwagzBagz
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Hi u/SwagzBagz,
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