BUTTERS

81. FRUIT BUTTERS are a form of preserves similar to jams, and are used in the place of preserves, jams, conserves, or marmalades. The fruit used for this purpose, which may be either large or small, is usually very ripe and somewhat soft. Therefore, as in the case of jams, imperfect fruits that are not suitable for other purposes can be used very well for butters.

Butters made from fruits differ from jams in that both the skins and seeds are always removed. The completed mixture is smooth and thick, having been made thick by long boiling and evaporation, rather than by the addition of large quantities of sugar. In fact, less sugar is used for butters proportionately than for any other preserved fruit. Spices are generally used in butters, so that the mixture is very highly flavored.

To prevent butters from scorching, they should be stirred constantly for a long period of time. This stirring becomes very tiresome, but it should not be stopped or the mixture is certain to scorch. If they are properly cooked, butters keep well with very little care in storage. Crocks are generally used for the storage of butters, but glasses or jars may be substituted.

82. APPLE BUTTER.--Apples are very often made into butter, but for this purpose sour apples that will cook soft should be selected. If the procedure explained in the accompanying recipe is followed, very good results may be expected.

APPLE BUTTER

Peel the apples and quarter them. Boil the cider until it is reduced half. Add the apples to the cider, and cook slowly for about 3 hours, or until they are mushy, stirring constantly with a wooden spoon to prevent the apples from sticking to the bottom of the kettle. At the end of this time, the mixture should be thick and smooth and dark in color. If it gets too thick, more cider can be added. About 1 hour before the cooking is completed, add the sugar and the spices. Even greater care must be exercised from this time on to prevent scorching. If, after cooking 3 hours, the mixture is not sufficiently thick, continue to cook until more of the moisture is evaporated. Have hot sterilized glasses or crocks ready, fill them with the butter, cool, and seal.

83. PEACH BUTTER.--Peaches are especially satisfactory when made into butter. This fruit does not require such long cooking as apples, as will be seen in the accompanying recipe.

PEACH BUTTER

Wash the peaches, rub them to remove the fuzz, cut them in half, and take out the seeds. Measure the peaches and put them with the water into the preserving kettle, bring them to a boil, and cook until they are thoroughly softened. Then press them through a sieve or a colander, return the pulp to the preserving kettle, and add the sugar and the spices. Cook slowly for 1 or 2 hours, or until it has become a rich dark, clear color. Pour the butter into hot sterilized glasses or crocks, cool, and seal.

84. PEAR BUTTER.--An appetizing fruit butter can be made from pears in the same way that peach butter is made.

PEAR BUTTER

Wash, cut, and core the pears, but do not peel them. Cut them into quarters, and put the quarters into a preserving kettle with the water. Bring to the boiling point, and boil until soft or mushy. Remove from the kettle and force through a sieve or a colander. To the pulp, add the sugar and spices, return to the kettle, and cook slowly for about 2 hours, stirring constantly to prevent scorching. If 2 hours is not sufficient to cook the mixture dry, cook a little longer. Pour into hot sterilized glasses or jars, cool, and seal.

85. PLUM BUTTER.--Another very good way in which to preserve plums for future use is to make butter of them. The accompanying recipe explains the correct procedure for butter of this kind.

PLUM BUTTER

Wash the plums, cut them in half, and remove the seeds. Put the plums with the water into a preserving kettle, and boil until they are soft. Press them through a sieve or a colander, return to the preserving kettle, and add the sugar and spices. Boil until the mixture is thick and jelly-like, stirring constantly to prevent scorching. Pour into hot sterilized crocks or glasses, cool, and seal. If very sour plums are used, increase the amount of sugar.