[NAFEX] Fruit butter-Pectin jell
naomi at oznayim.us
Thu Aug 28 16:21:36 EDT 2008
I have canned it. Apple butter is canned.. why not plum or peach butter? I
use the Ball Book Apple butter directions.
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of
Hilborn.E at epamail.epa.gov
Sent: Thursday, August 28, 2008 2:11 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Fruit butter-Pectin jell
Fruit butter is how I treat my excess fruit. I add some moisture with a
bit of thawed-from-frozen apple juice concentrate from the store. I
tend not to add any additional sugar after that. I slowly cook down the
fruit and use it for adding to yogurt, ice cream, cottage cheese, baked
goods as a way to keep them moist without a lot of oil and as a topping
I have processed figs, apples, pears and blueberries this way.
Delicious and very easy.
The down side is that I believe that the finished mixture must be
refrigerated or frozen. I do not can so I have not explored that
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