BUTTER FRUIT RECIPES

Steps:

• Heat oven to 350°F. Grease and flour 6 mini (5 3/4x3-inch) loaf pans. Set aside.
• Combine sugar and butter in large bowl. Beat until light and fluffy. Add cream cheese and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Stir in 1 1/4 cups flour and baking powder. Mix until well combined. Stir in remaining flour, candied fruit, and walnuts; mix until just combined.
• Spoon batter into prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool in pans 10 minutes; remove from pans. Cool completely. 

Steps:

• Wash and prepare fruit.
• peel, core and chop whatever your using.
• Cook fruit with water or in its own juice or juice you add in a large pot until soft.
• Remove fruit from pan with a slotted spoon and put through a food mill, a press or a fine sieve into a bowl.
• Discard cooking liquid or make into a jelly.
• Measure pulp and add 1/2 cup of sugar for each cup of pulp.
• Add flavorings of your choice like cinnamon and nutmeg or cinnamon schnapps for apples and ginger for pears.
• Place fruit butter in a shallow glass or stainless or enamel baking pan.
• Cook at 300 degrees-stirring occasionally for 1 1/2 hours and up to 3 hours; it depends on how much liquid must be cooked off (If you have added liquor your going to be on the outside of this chart).
• You will want your fruit butter thick and creamy.
• You can test by freezing a saucer at the beginning of making butter.
• Place a spoonful of butter on saucer.
• If no rim of liquid forms around the edge of butter, it is done.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process in a boiling water bath for 10 minutes.
• As you can tell there are no set amounts so I will put in an average amount in the serving section of posting this recipe.
• Note that I use half pints or pints only.