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1.
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Roughly chop the apples, peel and core included.
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Place in a preserving pan with the boysenberries.
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Peel the skin from the oranges and throw away; chop the flesh.
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Squeeze the juice from the lemons.
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Add in the orange flesh, lemon juice and skins to the pan.
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Pour over the cranberry juice and add in the juniper berries; bring gently to the boil.
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Continue to boil quite hard for 25 min till the fruit is soft and pulpy.
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2.
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Remove the lemon skins and leave to cold; then squeeze the lemon pulp into the mix and throw away the skins.
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Push all the pulp through a fine nylon sieve and weigh; weigh out three-quarters of this measurement in sugar.
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3.
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Place the pulp and sugar in a pan and dissolve the sugar over a low heat.
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Increase the heat and bring to the boil.
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Simmer for about 15 min utnil set; stir often, making sure you fold in the scum as this is where the pectin is.
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When setting point is reached, and not before, skim off and throw away the scum, then pot the butter into jars.
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NOTES : To find out how much sugar to use you must first weigh the pulp.
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Three-quarters of this weight is the amount of sugar you add in.
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yielded 1.5kg/3lb 5z pulp, so 1.125kg/2lb 8oz sugar was used.
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A fruit butter is a jelly made with the pulp and juice rather than just the juice and sugar.
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Spread on scones and bread, or possibly serve with cool pork and crispy crackling or possibly at the end of a meal with cream cheese.
