Fruit Butter

Ingredients

• 2 parts sugar
• 3 parts pulp
• ground spices as liked

Method

1. 1

   Rub the cooked apples remaining from the jelly through a colander to remove skins and seeds.

2. 2

   Add to this pulp any juice remaining from the jelly-making.

3. 3

   Add sugar in the proportion of 2 parts sugar to 3 parts pulp, with ground spices as liked.

4. 4

   Cook until a glaze forms upon the surface of a few drops when cooled upon a plate.

5. 5

   Put away in jelly glasses or jars.

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 20. The excerpt below is the record exactly as published.

fruit butter. Experiment 108. Grape Jelly. General process same as in Experiment 107. Experiment 109. Orange Marmalade. Slice sour oranges very thin, rejecting the seeds. Measure and add four volumes of water. Cook very slowly until rinds are tender and transparent. This volume should be reduced about }. Add f measure of sugar and cook until the mixture jellies. Laboratory Manual 61 What constituents must be present in a given fruit in order to produce jelly? Compare jellies made with beet and cane sugar. Experiment no. Fruit Butter. Rub the cooked apples remaining from the jelly through a colander to remove skins and seeds. Add to this pulp any juice remaining from the jelly-making. Add sugar in the proportion of 2 parts sugar to 3 parts pulp, with ground spices as liked

Cook this with the app: pantry check, scaling, and the assistant.