|4 pounds||Fruit (apple, peach, apricot, plum) (up to 5)|
|4 cups||Granulated sugar, about (when making apple butter use 1/2 brown sugar) (up to 8)|
|1½ teaspoon||Lemon juice|
|1 teaspoon||Ground cloves|
|½ teaspoon||Ground allspice|
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 ½ 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 2½ 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 crmcbride@...
(Caroline R McBride) on Jul 11, 1997
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