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[NAFEX] Fruit butter-Pectin jell

From: "Naomi Counides" <naomi@oznayim.us>
To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
Subject: [NAFEX] Fruit butter-Pectin jell
Date: Thu, 28 Aug 2008 13:06:04 -0600

In the old country they made fruit butter. Cook any fruit down to about 1/3 of your beginning volume.. forget about pectin, Just sweeten and spice to taste. Great on bread. Also Good to sub for oil/shortening in brownies. Makes a totally rich moist brownie. I make the brownies in paper lined muffin cups because I am too lazy to want to clean baking pans.

Naomi

[NAFEX] orchard mowing, Lisa D. Ishimuro, 08/27/2008
- [NAFEX] Pectin jell, Mark & Helen Angermayer, 08/27/2008
  - Re: [NAFEX] Pectin jell, Dianne Stephany, 08/27/2008
    - Re: [NAFEX] Pectin jell, Mark & Helen Angermayer, 08/28/2008
      - Re: [NAFEX] Pectin jell, Stephen Sadler, 08/28/2008
        
        [NAFEX] Fruit butter-Pectin jell, Naomi Counides, 08/28/2008
        
        Re: [NAFEX] Fruit butter-Pectin jell, Hilborn . E, 08/28/2008
        
        [NAFEX] fruit butter, Stephen Sadler, 08/28/2008
        Re: [NAFEX] fruit butter, Naomi Counides, 08/28/2008
        Re: [NAFEX] fruit butter, Stephen Sadler, 08/28/2008
        
        Re: [NAFEX] Fruit butter-Pectin jell, Naomi Counides, 08/28/2008
        
        Re: [NAFEX] Pectin jell, Mark Angermayer, 08/28/2008
        
        Re: [NAFEX] Pectin jell OT, Stephen Sadler, 08/28/2008
  - Re: [NAFEX] Pectin jell, Bob Randall, 08/27/2008
    - Re: [NAFEX] Pectin jell, Ginda Fisher, 08/27/2008
  - Re: [NAFEX] Pectin jell, Stephen Sadler, 08/27/2008