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Title: Strawberry Apple Butter
Categories: Fruit Spread Jam
Yield: 1 Servings
| 1 | pt | Strawberries |
| 5 | c | Peeled and sliced tart |
| Cooking apples (about 1 1/4 | ||
| Lb) | ||
| 1 | c | Sugar |
| Water | ||
| 1 | ts | Grated orange peel |
| 1/2 | ts | Ground nutmeg |
Hull strawberries. Place in electric blender. Whirl at high speed until pureed Remove and set aside Combine apples, sugar and just enough water (about 1/4 cup) to keep apples from sticking to pan, in a medium enamled or stainless steel pan. Bring to boil Reduce heat and simmer covered, stirring occasionaly, until softened, about 15 minutes. Blend half apples at a time until pureed. Return apples to saucepan, along with orange peel, nutmeg, and reserved strawberry puree. Bring to boil Reduce heat and simmer covered, stirring frequently, until thickened, about 1 hour Mixture is thick when a spoonful placed on a cold saucer has no moisture seeping from edges. Immediately pour into hot 1/2 pt canning jars leaving 1/4" headspace. Adjust caps Process in a boiling water bath, according to manufactures directions for 10 minutes. Cool Check Seal Remove rings before storing, or Refrigerate without processing in a tightly covered container for about 3 weeks. Makes 2 1/2 pt jars.
From: dandeescott@juno.com
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