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Banana Butter
Ingredients:
- 4 cups of ripe banana, peeled and mashed
- 1 cup of pear juice
- 6 tbsp of lemon juice
- 5 1/3 cups of sugar
- 3/4 tsp of unsalted butter
- 1 (3oz) pack of pectin
Directions:
- Heat the banana and pear juice to a boil. Reduce the heat and simmer for 35 minutes.
- Run the mix through a mill or wire sieve. Return the banana mush to the pan and add the butter, lemon juice and sugar.
- Stir until the sugar dissolves and bring to a boil again, adding the pectin.
- Reduce the heat, stir constantly and simmer for another 30 minutes, skimming off any foam that accumulates.
- Spoon the warm butter into canning jars.
- Steep the jars in 250-degree water baths for 10 minutes to seal the jars.
Pear Butter
Ingredients:
- 20 pears, peeled, cored and chopped
- 1/4 cup of orange juice
- 1/4 cup of pear juice
- 1/4 cup of orange zest
- 1/4 cup of lemon zest
- 3/4 tsp of unsalted butter
- 3 tbsp of lemon juice
- 1/2 tsp of nutmeg
- 3 1/3 cups of sugar
Directions:
- Heat the pears, pear and orange juice to a boil. Reduce the heat and simmer for 35 minutes.
- Run the mix through a mill or wire sieve.
- Return the pear mush to the pan and add the butter, nutmeg, lemon juice, orange zest, lemon zest and sugar.
- Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
- Spoon the warm butter into canning jars.
- Steep the jars in 250-degree water baths for 10 minutes to seal the jars.
Peach Butter
Ingredients:
- 4 1/2 pounds of ripe peaches, peeled, pitted and chopped
- 1/2 cup of orange juice
- 3 tbsp of lemon juice
- 3/4 tsp of unsalted butter
- 3 1/3 cups of sugar
Directions:
- Heat the peaches and orange juice to a boil. Reduce the heat and simmer for 35 minutes.
- Run the mix through a mill or wire sieve. Return the peach mush to the pan and add the butter, lemon juice and sugar.
- Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
- Spoon the warm butter into canning jars.
- Steep the jars in 250-degree water baths for 10 minutes to seal the jars.
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