INGREDIENTS

INSTRUCTIONS

Roughly chop the apples, peel and core included. Place in a  preserving
pan with the blackberries. Peel the skin from the oranges  and discard;
chop the flesh. Squeeze the juice from the lemons. Add  the orange
flesh, lemon juice and skins to the pan. Pour over the  cranberry juice
and add the juniper berries; bring gently to the  boil. Continue to
boil quite hard for 25 minutes until the fruit is  soft and pulpy.
Remove the lemon skins and leave to cool; then  squeeze the lemon pulp
into the mixture and discard the skins. Push  all the pulp through a
fine nylon sieve and weigh; weigh out  three-quarters of this
measurement in sugar. Place the pulp and sugar  in a pan and dissolve
the sugar over a low heat. Increase the heat  and bring to the boil.
Simmer for about 15 minutes utnil set; stir  often, making sure you mix
in the scum as this is where the pectin  is. When setting point is
reached, and not before, skim off and  discard the scum, then pot the
butter into jars.  NOTES : To find out how much sugar to use you must
first weigh the  pulp. Three-quarters of this weight is the amount of
sugar you add.  This recipe yielded 1.5kg/3lb 5oz pulp, so 1.125kg/2lb
8oz sugar was  used. A fruit butter is a jelly made with the pulp and
juice rather  than just the juice and sugar. Spread on scones and
bread, or serve  with cold pork and crispy crackling or at the end of a
meal with  cream cheese. Makes 1.8-2.25kg / 4-5lb Per tablespoon: 38
calories,  fat trace Recipe by: BBC Good Food, October 1996 Posted to
MC-Recipe  Digest V1 #655 by Kerry Erwin <kerry@north.org> on Jul 04,
1997

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Nutrition (calculated from recipe ingredients)
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Calories: 904
Calories From Fat: 36
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 16mg
Potassium: 1910mg
Carbohydrates: 232.1g
Fiber: 54g
Sugar: 167.9g
Protein: 9.7g