To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] Fruit butter-Pectin jell
Date: Thu, 28 Aug 2008 16:10:55 -0400
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..