| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Fruit (apple, peach, apricot, plum) (up to 5) |
| 4 | c | Granulated sugar, about (when making apple butter use 1/2 brown sugar) (up to 8) |
| 1 1/2 | ts | Lemon juice |
| 2 | ts | Cinnamon |
| 1 | ts | Ground cloves |
| 1/2 | ts | Ground allspice |
INSTRUCTIONS
This makes about 3 pints of fruit butter Wash, peel, pit (or core) and crush fruit saving the juice. Simmer crushed fruit in its own juices add a bit of water (or apple cider for apple butter) to juice if if should start sticking. Cook until fruit is soft and mushy. Mash and rub the fruit through a sieve (if you have a food processor you can blend it first to making pushing it through the sieve easier.) WARNING: if you do not use a sieve your butter will be lumpy. Measure the pulp by one cupfuls into a 9x13 baking dish. Stir in 1/2 c to 1 c sugar (depending on the tartness of the fruit) for every cup of pulp . Stir in lemon juice and spices. Spred mixture evenly in pan. Bake in moderate oven 2 to 2 1/2 hours. The fruit butter is done when a heaping spoonful of it can hold its shape when help upside down. Pack into jars, and let cool to room temp. Cover and refrigerate. Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (Caroline R McBride) on Jul 11, 1997
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