North American Fruit Explorers mailing list at ibiblio

["Naomi Counides" <naomi@oznayim.us>]

I have canned it.  Apple butter is canned.. why not plum or peach butter?  I
use the Ball Book Apple butter directions.
Naomi

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of
Hilborn.E@epamail.epa.gov
Sent: Thursday, August 28, 2008 2:11 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Fruit butter-Pectin jell

Naomi,

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
on toast.

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
route..

Betsy Hilborn
7a NC

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