Fruit Butters

1. Apple Butter

 

Method

 
  1. Wash, core and slice apples.
  2. Put in pot or kettle and add just a little water.
  3. Cook until apples are soft, adding water as needed to keep from scorching.
  4. Press pulp through a fine sieve; discard seeds and skins.
  5. Measure 16 cups of pulp and place in clean pot.
  6. Add the apple cider vinegar, 8 sugar and ground cinnamon.
  7. Cook uncovered on low heat until it boils.
  8. Continue cooking for about 1 and a half hour, stirring frequently.
  9. Pour into sterile pint jars leaving 1/2 inch of head space.
  10. Wipe rims, screw on lids and rings
  11. Process in boiling water bath for 10 minutes.

2. Peach Butter

 

Method

 
  1. Scald, peel, and pit peaches.
  2. Cook to a pulp using as little water as possible.
  3. Press through a sieve.
  4. Measure pulp, and put it in a clean pot.
  5. Add 1/2 cup sugar for each cup of pulp.
  6. Cook until thick and clear.
  7. For every three cups of pulp measured above, add 1/2 teaspoon each of ground nutmeg and ground cinnamon.
  8. Pour into sterile pint or quart jars, leaving 1/2 inch of head space.
  9. Wipe rims, screw on lids and rings
  10. Process in boiling water bath for 10 minutes.