Fruit Butter Recipe
Are you looking for a great in taste Fruit Butters recipe? This is the most comforting Dessert recipe I have come across. The Fruit Butters is made with Fruits which is easily available at any grocery store. Whether you are an amateur cook or a professional chef, I recommend the Fruit Butters for the sheer joy of cooking it.
Ingredients
8 cups cooked fruit pulp
2 cups honey, or to taste (it's all right to use less or more according to the sweetness of the fruit) flavoring
APPLE BUTTER
For 8 cups pulp, include:
4 teaspoons ground cinnamon
2 teaspoons ground cloves
APRICOT BUTTER
For 8 cups pulp, include:
1/4 cup lemon juice
1/2 teaspoon ground nutmeg
PEACH BUTTER
For 8 cups pulp, include:
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
PEAR BUTTER
For 8 cups pulp, include:
1 teaspoon grated orange rind
Juice of 1 orange
1/2 teaspoon ground nutmeg
Directions
Before making butter, read the general instructions for preserving fruit spreads at the beginning of this section.
If you're not using fruit pulp left over from making jelly, prepare fruit by cooking it, in just enough water to prevent sticking, until quite soft, about 30 minutes.
Press fruit through a food mill.
Measure pulp, and add honey and additional flavorings according to amount you have, using basic recipe as a guide.
Place flavored pulp into a large heavy pot, and simmer until spread is thick, stirring frequently.
This will take from 15 to 30 minutes, depending on juiciness of fruit.
Spoon hot butter into hot sterilized jars.
Seal, and process in a boiling water bath for 10 minutes.
If you're not using fruit pulp left over from making jelly, prepare fruit by cooking it, in just enough water to prevent sticking, until quite soft, about 30 minutes.
Press fruit through a food mill.
Measure pulp, and add honey and additional flavorings according to amount you have, using basic recipe as a guide.
Place flavored pulp into a large heavy pot, and simmer until spread is thick, stirring frequently.
This will take from 15 to 30 minutes, depending on juiciness of fruit.
Spoon hot butter into hot sterilized jars.
Seal, and process in a boiling water bath for 10 minutes.
