Recipe - Blackberry Apple Orange And Juniper Butter

1 kg Cooking apples
600 g Blackberries
4 Unwaxed oranges
4 Unwaxed lemons
300 ml Cranberry juice
1 teaspoon Juniper berries, crushed
1 1/8 kg Caster sugar

1. Roughly chop the apples, peel and core included. Place in a preserving
pan with the blackberries. Peel the skin from the oranges and discard; chop
the flesh. Squeeze the juice from the lemons. Add the orange flesh, lemon
juice and skins to the pan. Pour over the cranberry juice and add the
juniper berries; bring gently to the boil. Continue to boil quite hard for
25 minutes until the fruit is soft and pulpy.

2. Remove the lemon skins and leave to cool; then squeeze the lemon pulp
into the mixture and discard the skins. Push all the pulp through a fine
nylon sieve and weigh; weigh out threequarters of this measurement in
sugar.

3. Place the pulp and sugar in a pan and dissolve the sugar over a low
heat. Increase the heat and bring to the boil. Simmer for about 15 minutes
utnil set; stir often, making sure you mix in the scum as this is where the
pectin is. When setting point is reached, and not before, skim off and
discard the scum, then pot the butter into jars.

NOTES : To find out how much sugar to use you must first weigh the pulp.
Threequarters of this weight is the amount of sugar you add. This recipe
yielded 1.5kg/3lb 5oz pulp, so 1.125kg/2lb 8oz sugar was used. A fruit
butter is a jelly made with the pulp and juice rather than just the juice
and sugar. Spread on scones and bread, or serve with cold pork and crispy
crackling or at the end of a meal with cream cheese. Makes 1.82.25kg /
45lb Per tablespoon: 38 calories, fat trace
Recipe by: BBC Good Food, October 1996 Posted to MCRecipe Digest V1 #655
by Kerry Erwin kerry@north.org on Jul 04, 1997