Food recipes
Stone-Fruit Butter
Stone-Fruit Butter Ingredients: cherries, sweet, raw water, bottled, generic sugars, granulated lemon juice, raw Directions: In a large pot, combine the fruit with the water and cook over moderate heat, stirring occas...
Stone-Fruit Butter
Ingredients:
cherries, sweet, raw
water, bottled, generic
sugars, granulated
lemon juice, raw
Directions:
In a large pot, combine the fruit with the water and cook over moderate heat, stirring occasionally, just until the fruit softens, about 15 minutes.
Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.
Return the pureed fruit to the pot.
Add the sugar and lemon juice and bring to a rapid boil.
Reduce the heat to low and cook, stirring frequently to prevent scorching, until the puree is very thick and reduced to 4 to 5 cups, 1 hour and 15 minutes to 1 hour and 30 minutes.
Spoon the fruit butter into 1/2-pint jars and tap gently to release any air bubbles.
Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months.
Ingredients:
cherries, sweet, raw
water, bottled, generic
sugars, granulated
lemon juice, raw
Directions:
In a large pot, combine the fruit with the water and cook over moderate heat, stirring occasionally, just until the fruit softens, about 15 minutes.
Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.
Return the pureed fruit to the pot.
Add the sugar and lemon juice and bring to a rapid boil.
Reduce the heat to low and cook, stirring frequently to prevent scorching, until the puree is very thick and reduced to 4 to 5 cups, 1 hour and 15 minutes to 1 hour and 30 minutes.
Spoon the fruit butter into 1/2-pint jars and tap gently to release any air bubbles.
Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months.