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Mango Butter

Ingredients:

  • 6 1/2 cups of ripe mango, peeled, pitted and chopped
  • 3/4 cup of orange juice
  • 3 tbsp of lemon juice
  • 1/2 cup of water
  • 2 1/2 cups of sugar

Directions:

  1. Heat the mango, water and orange to a boil. Reduce the heat and simmer for 35 minutes.
  2. Run the mix through a mill or wire sieve. Return the mango mush to the pan and add the lemon juice and sugar.
  3. Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
  4. Spoon the warm butter into canning jars.
  5. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

 

 

 

Cranberry Butter

Ingredients:

  • 2 1/2 (12 oz) packs of cranberries
  • 1 1/3 cups of water
  • 1/4 cup of orange zest
  • 3 1/3 cups of sugar
  • 1/4 cup of lemon zest

Directions:

  1. Heat the cranberries and water to a boil. Reduce the heat and simmer for 35 minutes.
  2. Run the mix through a mill or wire sieve.
  3. Return the cranberry mush to the pan and add the orange and lemon zest and sugar.
  4. Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
  5. Spoon the warm butter into canning jars.
  6. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

 

 

 

Pumpkin Butter

Ingredients:

  • 4 cups of fresh pumpkin, peeled, seeded and chopped
  • 3/4 cup of orange juice
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg
  • 1 tsp of crushed clove
  • 3 1/2 cups of sugar
  • 1 1/2 cups of brown sugar
  • 1 (3 oz) pack of pectin
  • 3/4 tsp of unsalted butter
  • 1 tsp of powdered ginger root

Directions:

  1. Heat the pumpkin and orange juice to a boil. Reduce the heat and simmer for 35 minutes.
  2. Run the mix through a mill or wire sieve.
  3. Return the pumpkin mush to the pan and add the butter, cloves, nutmeg, cinnamon, ginger and sugars.
  4. Stir until the sugar dissolves and bring to a boil, adding the pectin.
  5. Reduce the heat and simmer for another 30 minutes, skimming off any foam that accumulates.
  6. Spoon the warm butter into canning jars.
  7. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

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