Prep 20 mins
Cook 4 hrs 40 mins
This is a basic-whatever lights you candle recipe. You can add spices, booze or nothing and have a wonderful fruit butter. Enjoy
- fruit (Apples, Apricots, Cantaloupe, Crabapples, Grapes, Mangoes, Nectarines, Peaches, Pears, Plums, Quince)
- white sugar
- fruit juice or water
- Wash and prepare fruit.
- peel, core and chop whatever your using.
- Cook fruit with water or in its own juice or juice you add in a large pot until soft.
- Remove fruit from pan with a slotted spoon and put through a food mill, a press or a fine sieve into a bowl.
- Discard cooking liquid or make into a jelly.
- Measure pulp and add 1/2 cup of sugar for each cup of pulp.
- Add flavorings of your choice like cinnamon and nutmeg or cinnamon schnapps for apples and ginger for pears.
- Place fruit butter in a shallow glass or stainless or enamel baking pan.
- Cook at 300 degrees-stirring occasionally for 1 1/2 hours and up to 3 hours; it depends on how much liquid must be cooked off (If you have added liquor your going to be on the outside of this chart).
- You will want your fruit butter thick and creamy.
- You can test by freezing a saucer at the beginning of making butter.
- Place a spoonful of butter on saucer.
- If no rim of liquid forms around the edge of butter, it is done.
- Ladle into clean hot jars leaving 1/4 inch head space.
- Process in a boiling water bath for 10 minutes.
- As you can tell there are no set amounts so I will put in an average amount in the serving section of posting this recipe.
- Note that I use half pints or pints only.
I like being able to adapt any fruit I wanted, I personally used it for my Rhubarb. I also used slightly less sugar, as per my families tastes.