Fruit Butter

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.