Re[2]- SC - Apple Butter

[Marisa Herzog]

Sir,
     
I have a question on this. Since it's the sugar that sort of carmelizes 
and creates the "butter", wouldn't using honey affect that?
     
~Maedb
     
     When I make apple butter, I simmer the mashed apples until enough liquid is 
     cooked off to make the "butter."  Same technique as making tomato sauce or 
     paste from fresh tomatoes.  A very low flame should be used to keep the 
     sugar from carmelizing. If using honey, logic says a longer cooking time 
     would be necessary, because honey is more liquid than sugar.  I have not 
     tried sweetening with honey - yet! :) Leanna of Sparrowhaven


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