Wednesday, January 27, 2010

Marmalade and Fruit Butters

I've been continuing my exploration into marmalades and fruit butters.  So far I've made:

Orange Marmalade - too bitter with all the rind, going to try again without the rind
Lemon Marmalade - again too bitter with all the rind, going to try again without the rind
Strawberry Lemon Marmalade - AWESOME, strong strawberry with a hint of lemon.
Apple Butter - always good, like eating apple pie
Pear Butter - one of my favorites, nothing more than pears, sugar, and water
Pear Butter with Nutmeg and Orange Juice - this one was good, but I like it better without the extra stuff

Yesterday I made Apricot Butter from three pounds of apricots I found last week at Costco.  OH MY GOSH!  It is good!

Here's the recipe.

1.  Peal and remove the pit of the apricots (18 to 24) till you have about two pounds of usable fruit. 
2.  Put fruit and 1/2 cup water into a stainless steel pot.  Over medium high heat, bring up to a boil stirring occasionally.  Reduce heat to medium and continue to cook until the apricots are soft, about 20 minutes. Remove from heat.
3.  Using a food processor or grinder, puree the apricots until a uniform texture is achieved.  Do not liquefy.
4.  Return the puree to the pot and add three cups of sugar.  Stir until the sugar dissolves.  Bring to a boil over medium high heat, stirring frequently.  Reduce heat and boil gently, stirring frequently, until the mixture thickens and holds its shape on a spoon.  Stir in 2 tablespoons of lemon juice.
5.  Ladle into hot canning jars leaving 1/4" headspace.  Put on lids and screw on bands until fingertip tight.
6.  Process in boiling water canner for 10 minutes.  Turn off heat, remove lid and let sit for 5 minutes before removing from bath.  Remove from bath and let sit from 24 hours.  Then check lids for a good seal. 

The lid should not flex up and down when you the center is pressed.  If it does just reprocess them in the canner.

Next up...Pecan Butter!

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