-
1
Wash and prepare fruit.
-
2
peel, core and chop whatever your using.
-
3
Cook fruit with water or in its own juice or juice you add in a large pot until soft.
-
4
Remove fruit from pan with a slotted spoon and put through a food mill, a press or a fine sieve into a bowl.
-
5
Discard cooking liquid or make into a jelly.
-
6
Measure pulp and add 1/2 cup of sugar for each cup of pulp.
-
7
Add flavorings of your choice like cinnamon and nutmeg or cinnamon schnapps for apples and ginger for pears.
-
8
Place fruit butter in a shallow glass or stainless or enamel baking pan.
-
9
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).
-
10
You will want your fruit butter thick and creamy.
-
11
You can test by freezing a saucer at the beginning of making butter.
-
12
Place a spoonful of butter on saucer.
-
13
If no rim of liquid forms around the edge of butter, it is done.
-
14
Ladle into clean hot jars leaving 1/4 inch head space.
-
15
Process in a boiling water bath for 10 minutes.
-
16
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.
-
17
Note that I use half pints or pints only.
