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Ingredientes
- 1 kg Cooking apples
- 600 gm Mulberries
- 4 x Unwaxed oranges
- 4 x Unwaxed lemons
- 300 ml Cranberry juice
- 1 tsp Juniper berries, crushed
- 1Â 1/8 kg Caster sugar
Direcciones
- 1. Roughly chop the apples, peel and core included. Place in a preserving pan with the mulberries. Peel the skin from the oranges and throw away; chop the flesh. Squeeze the juice from the lemons. Add in the orange flesh, lemon juice and skins to the pan. Pour over the cranberry juice and add in the juniper berries; bring gently to the boil. Continue to boil quite hard for 25 min till the fruit is soft and pulpy.
- 2. Remove the lemon skins and leave to cold; then squeeze the lemon pulp into the mix and throw away the skins. Push all the pulp through a fine nylon sieve and weigh; weigh out three-quarters of this measurement in sugar.
- 3. Place the pulp and sugar in a pan and dissolve the sugar over a low heat. Increase the heat and bring to the boil. Simmer for about 15 min utnil set; stir often, making sure you fold in the scum as this is where the pectin is. When setting point is reached, and not before, skim off and throw away the scum, then pot the butter into jars.
- NOTES : To find out how much sugar to use you must first weigh the pulp.
- Three-quarters of this weight is the amount of sugar you add in.
- yielded 1.5kg/3lb 5z pulp, so 1.125kg/2lb 8oz sugar was used. A fruit butter is a jelly made with the pulp and juice rather than just the juice and sugar. Spread on scones and bread, or possibly serve with cool pork and crispy crackling or possibly at the end of a meal with cream cheese.
- Makes 1.8-2.25kg /
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1822g | |
| Calories 881 | |
| Calories from Fat 40 | 5% |
| Total Fat 4.75g | 6% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 79mg | 3% |
| Potassium 2412mg | 69% |
| Total Carbs 223.16g | 60% |
| Dietary Fiber 32.3g | 108% |
| Sugars 180.98g | 121% |
| Protein 12.61g | 20% |
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