Recipe - Fruit Butters

4 pound Fruit (apple, peach,
apricot, plum) (up to 5)
4 cup Granulated sugar, about
(when making apple butter
use One half brown sugar) (up to
8)
1 One half teaspoon Lemon juice
2 teaspoon Cinnamon
1 teaspoon Ground cloves
One half teaspoon Ground allspice

This makes about 3 pints of fruit butter

Wash, peel, pit (or core) and crush fruit saving the juice. Simmer crushed
fruit in its own juices add a bit of water (or apple cider for apple
butter) to juice if if should start sticking. Cook until fruit is soft and
mushy. Mash and rub the fruit through a sieve (if you have a food processor
you can blend it first to making pushing it through the sieve easier.)
WARNING: if you do not use a sieve your butter will be lumpy.

Measure the pulp by one cupfuls into a 9x13 baking dish. Stir in One half cup to 1
cup sugar (depending on the tartness of the fruit) for every cup of pulp .
Stir in lemon juice and spices. Spred mixture evenly in pan. Bake in
moderate oven 2 to 2 One half hours. The fruit butter is done when a heaping
spoonful of it can hold its shape when help upside down. Pack into jars,
and let cool to room temp. Cover and refrigerate.

Posted to TNT Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com
(Caroline R McBride) on Jul 11, 1997