Canning Recipes




Apple-Plum Butter
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 pounds slightly under-ripe red plums -- quartered
2 pounds tart apples -- quartered
2 cups unsweetened, unfiltered apple juice
2 teaspoons ground cinnamon

Combine plums, apples and juice in a heavy non-aluminum saucepan. Bring
to a boil over medium heat. Reduce heat, cover partially and simmer 25
minutes, stirring occasionally. Uncover and cook until fruit is very
tender, stirring occasionally (20 to 30 minutes).

Cool slightly. Force fruit through food mill fitted with medium blade,
discarding peel and seeds. (Or you can seed and pit the fruit BEFORE
cooking. Then, when you reach this stage, all you have to do is run it
through a food processor.)

Return puree to pan, add sugar and cinnamon. Bring to a boil over medium
heat, stirring constantly. (Careful, mixture can scorch easily!) Reduce
heat and simmer briskly until butter is thick and glossy, stirring
frequently (about 40 minutes). Remove from heat, spoon into hot
sterilized jars and seal.

Butter can be stored in the fridge for up to 3 weeks, or processed in a
boiling water bath (15 minutes for pint jars or 10 minutes for 8 ounces
jars) and kept on a cool dark shelf for up to 1 year.

This recipe yields 3 pint or 6 half-pint jars.




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