Blackberry, Apple, Orange and Juniper Butter

Title:
Blackberry, Apple, Orange and Juniper Butter

Yield:
1 Servings

Categories:
Fruits,
Preserves




Ingredients:





     1 kg Cooking apples


   600 g  Blackberries


     4    Unwaxed oranges


     4    Unwaxed lemons


   300 ml Cranberry juice


     1 ts Juniper berries, crushed


 1 1/8 kg Caster sugar






 1. Roughly chop the apples, peel and core included. Place in a preserving


 pan with the blackberries. Peel the skin from the oranges and discard; chop


 the flesh. Squeeze the juice from the lemons. Add the orange flesh, lemon


 juice and skins to the pan. Pour over the cranberry juice and add the


 juniper berries; bring gently to the boil. Continue to boil quite hard for


 25 minutes until the fruit is soft and pulpy.


 


 2. Remove the lemon skins and leave to cool; then squeeze the lemon pulp


 into the mixture and discard 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 minutes


 utnil set; stir often, making sure you mix in the scum as this is where the


 pectin is. When setting point is reached, and not before, skim off and


 discard 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. This recipe


 yielded 1.5kg/3lb 5oz 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 serve with cold pork and crispy


 crackling or at the end of a meal with cream cheese. Makes 1.8-2.25kg /


 4-5lb Per tablespoon: 38 calories, fat trace


 Recipe by: BBC Good Food, October 1996 Posted to MC-Recipe Digest V1 #655


 by Kerry Erwin 
on Jul 04, 1997