Litha
September 24th, 2001, 11:40 AM
BUTTERS are much like jams. They should be thick, but
easily spreadable. While cooking, maintain a low-heat
and stir frequently to avoid burning
Butters should be kept incanning jars,to insure a good
seal and a long storage life. Ladle butter into
sterilized jar,leaving 1/4 inch headroom - quickly
take lids from hot water and place onjar...then screw
the band on tightly
Process in boiling water bath by putting jars in
kettle of simmering water, adding enough water to
bring level 2inches over tops of the jars,putting on
cover, bringing water to afull rolling boil and timing
for just five minutes. Remove jars immmediately and
place on rackto cool.
APPLE BUTTER
6 pounds apples (24-36 medium)
2 quarts water
1 quartsweet cider
3 cups sugar
cinnamon,ground
clove, ground
wash the apples and cut into small pieces, leaving the
skins and cores. add water and boil apples until they
are soft (30 mins) put through a food mill or rub
through a sieve
boil down the ciderto half its volume. add hot apple
pulp, sugar, and ground spices to taste,cook until
thick enough to spread without running. Stirto
prevent sticking or scorchinbg
ladle into hot,sterilized canning jars
leave 1/4 inch headroom
seal
process in a boiling water bath 5minutes
makes 5 or 6pints
===========
Pumpkin Butter
4cups cooked pulp
4 cups brown sugar
juice of two lemons
rind of two lemons, grated
1/2 tsp cinnamon
1/3 teasoiib ginger root, grated
Combine all ingredients
cook in double boiler for 45-60 minutes, stirring
frequently
when butter consistency is reached, ladle into hot
sterilized jars allowing 1/4 inch headroom
seal and process for 5r minutes
makes about three pints
==========================
CONSERVES are combinations of two or more fruits, and
sometimes nuts and raisins.....They are adelightful
addition to any meal....Ladle into hot sterilized
canning jars seal and process five minutes....
Blueberry Conserve
(delicious served with roasted garlic pork chops)
1 cup water
8 cups washed blueberries
8 cups sugar
1 lemon, ground plus juice
1 orange, ground plus juice
1 cup seedless raisins (if you have your own
dehydrator-you can make these from seedless grapes - I
prefer white)
1/4 teaspoon ground allspice
1/4 tsp ground cinnamon
1/8 tsp ground cloves
combine all ingredients
cook gently until berry skins are tender and mixture
has reached the desired consistency
ladle into sterilized jars
leave 1/4 inch headroom
process in boiling water bath for 5 minutes
makes 5 eight ounce jars
-----------------------
Grape Conserve
(delicious served with continental breakfast and warm
croissants)
4 pounds concord grapes
4 cups sugar
1/3 tsp salt
1 orange (ground with juice)
1 cup nuts (chopped)
slip skins from grapes and set aside.Simmer grape pulp
for 15 minutes to loosenseeds. Remove seeds by forcing
pulp throughsieve or food mill. remove seeds from
orange and chop, unpeeled
combine grape pulp, seasonings, and orange, stirring
frequently
beat mixture until it begins to thicken
add grape skins and cook 10-15 minutes longer until
desired consistency is reached
add nuts
pour conserve into sterilized jars leaving 1/4 inch
headroom
process in a water bath for 5 minutes
makes@ 8 eight ounce jars
=====================================
Peach of pear conserve
(nice with rosemary chicken - or grilled salmon)
1 gallon dried peaches or pears
2 1/2 cups(#2 can crushed pineapple)
1 orange
12 cups sugar
1 cup chopped nuts (I like pistachio nuts for this)
wash, peel, and dice peaches or pears
remove seeds fromorange and chop without removingskin
combine fruits and add sugar
cook very slowlyfor 45 minutes
stir to prevent sticking
add nuts
pour into hot - sterilized jars leaving 1/4 inch
headroom
process for 5 minutes in a hot water bath
makes @ 10 pints
easily spreadable. While cooking, maintain a low-heat
and stir frequently to avoid burning
Butters should be kept incanning jars,to insure a good
seal and a long storage life. Ladle butter into
sterilized jar,leaving 1/4 inch headroom - quickly
take lids from hot water and place onjar...then screw
the band on tightly
Process in boiling water bath by putting jars in
kettle of simmering water, adding enough water to
bring level 2inches over tops of the jars,putting on
cover, bringing water to afull rolling boil and timing
for just five minutes. Remove jars immmediately and
place on rackto cool.
APPLE BUTTER
6 pounds apples (24-36 medium)
2 quarts water
1 quartsweet cider
3 cups sugar
cinnamon,ground
clove, ground
wash the apples and cut into small pieces, leaving the
skins and cores. add water and boil apples until they
are soft (30 mins) put through a food mill or rub
through a sieve
boil down the ciderto half its volume. add hot apple
pulp, sugar, and ground spices to taste,cook until
thick enough to spread without running. Stirto
prevent sticking or scorchinbg
ladle into hot,sterilized canning jars
leave 1/4 inch headroom
seal
process in a boiling water bath 5minutes
makes 5 or 6pints
===========
Pumpkin Butter
4cups cooked pulp
4 cups brown sugar
juice of two lemons
rind of two lemons, grated
1/2 tsp cinnamon
1/3 teasoiib ginger root, grated
Combine all ingredients
cook in double boiler for 45-60 minutes, stirring
frequently
when butter consistency is reached, ladle into hot
sterilized jars allowing 1/4 inch headroom
seal and process for 5r minutes
makes about three pints
==========================
CONSERVES are combinations of two or more fruits, and
sometimes nuts and raisins.....They are adelightful
addition to any meal....Ladle into hot sterilized
canning jars seal and process five minutes....
Blueberry Conserve
(delicious served with roasted garlic pork chops)
1 cup water
8 cups washed blueberries
8 cups sugar
1 lemon, ground plus juice
1 orange, ground plus juice
1 cup seedless raisins (if you have your own
dehydrator-you can make these from seedless grapes - I
prefer white)
1/4 teaspoon ground allspice
1/4 tsp ground cinnamon
1/8 tsp ground cloves
combine all ingredients
cook gently until berry skins are tender and mixture
has reached the desired consistency
ladle into sterilized jars
leave 1/4 inch headroom
process in boiling water bath for 5 minutes
makes 5 eight ounce jars
-----------------------
Grape Conserve
(delicious served with continental breakfast and warm
croissants)
4 pounds concord grapes
4 cups sugar
1/3 tsp salt
1 orange (ground with juice)
1 cup nuts (chopped)
slip skins from grapes and set aside.Simmer grape pulp
for 15 minutes to loosenseeds. Remove seeds by forcing
pulp throughsieve or food mill. remove seeds from
orange and chop, unpeeled
combine grape pulp, seasonings, and orange, stirring
frequently
beat mixture until it begins to thicken
add grape skins and cook 10-15 minutes longer until
desired consistency is reached
add nuts
pour conserve into sterilized jars leaving 1/4 inch
headroom
process in a water bath for 5 minutes
makes@ 8 eight ounce jars
=====================================
Peach of pear conserve
(nice with rosemary chicken - or grilled salmon)
1 gallon dried peaches or pears
2 1/2 cups(#2 can crushed pineapple)
1 orange
12 cups sugar
1 cup chopped nuts (I like pistachio nuts for this)
wash, peel, and dice peaches or pears
remove seeds fromorange and chop without removingskin
combine fruits and add sugar
cook very slowlyfor 45 minutes
stir to prevent sticking
add nuts
pour into hot - sterilized jars leaving 1/4 inch
headroom
process for 5 minutes in a hot water bath
makes @ 10 pints