Title: Preparing Fruit for Butters
Categories: Jam Fruit
Yield: 1 Servings

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APPLES: Peel, core, and slice or quarter. Cook with half as much water or apple cider as fruit or use a combination of the two liquids

APRICOTS: Skin, pit, and crush fruit. Cook in its own juice or one-fourth as much water as fruit, Orange juice is also tasty,

CANTALOUPE: Seed and peel, retaining juice, Chop or puree pulp. Cook in its own juice.

CRABAPPLES: Quarter. Cook in one-fourth as much water as fruit.

GRAPES: Remove stems, crush, and cook in own juice.

MANGOES: Use half-ripe mangoes. Peel and slice. Add 1 to 2 cups of water to every 6 cups of sliced fruit. Cook until soft enough to mash.

NECTARINES: Peel and pit. Crush or slice fruit and cook in its own juice.

PEACHES: Same as for nectarines.

PEARS: Remove stems and blossom ends. Quarter and cook with half as much water as fruit.

PLUMS: Halve or quarter; pit. Crush and cook in own juice. With very small plums, pit will strain out.

PRUNES ( dried ): Pit and cook prunes in a little water until soft.

QUINCE: Remove stems and blossom ends: cut into small pieces and cook with half as much water as fruit.

RHUBARB: Chop. Cook with 1/2 cup water to every 2 pounds fruit.

Step by Step Method for Making Fruit Butter

1. Wash and prepare fruit as directed above. You may use any quantity of fruit desired. 2. Cook fruit with water or in its own juice in large pot until soft. 3. Remove fruit from pan with a slotted spoon and put through food mill or press through a fine seive into bowl. Discard juices or cooking liquid. 4. Measure sieved pulp. Add 1/2 cup sugar to each cup pulp. 5. Add flavorings of your choice to taste. ( See below ) 6. Place fruit butter in a shallow ( not more than 2 inches deep) glass, stainless steel, or enameled baking pan. Cook in a 300 oven for 1 1/2 to 2 1/2 hours, stirring occasionally, until butter is thick and has a spreadable consistency. To test for doneness, place a spoonful on a chilled saucer. If no rim of liquid forms around edge of butter, it is done. 7. Quickly ladle into clean, hot jars, leaving 1/2 inch headspace: seal. 8. Process in boiling water bath 10 minutes.

Although apple butter is the most common type of fruit butter, butters can be made from most fruits or fruit mixtures; fruits may also be blended for flavor and color. Use sound, ripe fruits or firm portions of windfalls or culls. White or brown sugar may be used. Brown sugar darkens butters made from light fruits and adds a more pronounced flavor. You may want to flavor your butters with some combination of spices, grated citrus peel or citrus juice, port wine, a liqueur, or an extract. Spice butters to taste or add a mixture of 1/4 teaspoon cinnamon and a pinch of ground allspice and of cloves per quart of butter. Ginger is good with pears 1/4 to 1/2 teaspoon per quart of butter. For a light colored butter, tie whole spices loosely in a cheesecloth bag; remove after butter is cooked. From: Joell Abbott Date: 13 Sep 97 National Cooking Echo Ä

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