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Home and Farm Food Preservation
Food Preservation Recipes
Chapter XXV - Recipes for Fruit, Butters, and Pastes

These three products offer convenient ways of using many soft fruits unsuitable for canning, e. g., overripe berries, apricots, plums, peaches, and surplus apples. Butters are often made with the use of sirups instead of sugar; fruit sirups made as directed in Chapter XXIII can be used for this purpose, and in this way the sugar bill may be cut materially.

(62) Fruit Jams.

1. Weigh the fruit after peeling, pitting, etc. Add a little water and cook till soft. Mash with a potato masher or spoon or pass through a colander. If the fruit is very soft, boiling is unnecessary before adding sugar.

2. Add 1 lb. of sugar for each pound of fruit. Boil about 5 min.

3. Pack boiling hot into scalded jars or cans and seal.

4. Fruits for Jams. Apricots, peaches, figs, tomatoes, blackberries, loganberries, raspberries, strawberries, and loquats are especially good for jams.

(63) Fruit Butters with the Addition of Sugar.

Fruit butters are made both with and without sugar addition They are usually heavily spiced.

1. Boil the peeled fruit in its own juice (or add a little apple juice or grape juice), until it is soft and of a mushy consistency.

2. Pass through a screen to give a fine grained pulp. To each pound of pulp add 3/4 of sugar. To each 10 lbs. of pulp add 3 teaspoonfuls ground cinnamon and 2 teaspoonfuls ground cloves.

3. Boil slowly to a thick "butter" that can be used for spreading on bread. Pack boiling hot into jars and seal. Apples and peaches are the fruits most commonly used for fruit butters. Apricots are also good for this purpose.

(64) Fruit Butters without the Use of Sugar.

1. Peel and pit the fruit. Add enough juice to prevent scorching. Cook till soft. Pass through a fine screen.

2. To the pulp add 3 qts. of apple or grape juice per quart of pulp and to each 4 qts. of the mixture 2 teaspoonfuls of ground cinnamon and 1 of ground cloves. If apple or grape sirup prepared as directed in the recipe for sirup for cooking purposes is used, add 1 qt. of sirup to 1 qt. of pulp instead of using the juice as noted above.

3. Boil down to a thick butter. Seal boiling hot in jars or cans. This butter will be very tart and will be suitable for a relish.

(65) Fruit Pastes or Fruit Bars.

1. Cook the fruit until tender. Pass through a fine screen or sieve. Berries, apricots, figs, peaches, apples, and quinces may be used.

2. To the fine pulp thus obtained, add 1 cup of sugar per cup of pulp or add 1/2 cup of sugar and 1/2 cup of fruit sirup per cup of pulp.

3. Cook down over a slow fire to a thick butter or jam. By carrying on the last part of the concentration in a double boiler scorching will be avoided. Cook down as far as possible without scorching.

4. Pour or spread in a broad shallow baking pan or on a glass or marble slab to the depth of about 1/2 inch. The pan or slab must be greased with salad oil or butter to prevent the paste sticking to it.

5. Allow the material to stand in the breeze for 3 or .4 days to further dry out. Then cut in cubes and roll in powdered sugar. Allow to stand in a draught or breeze a few days longer. Then pack in candy boxes.

6. Grated nuts or citron peel may be added while the pulp is cooking and just before it is finally taken from the fire.

Confections of this kind may be used as candies or as garnishings for various dishes. Various flavors such as vanilla or lemon may be added to the pastes.

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