Wash the berries thoroughly, and put them over the fire with the water. Bring to the boiling point, and boil slowly for a few minutes. Then mash the berries, add the sugar, and cook the mixture until, when tested, it is of a jelly-like consistency. Pour into hot, sterilized glasses, cool, and label.
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
- 4 qt. apples
- 8 qt. cider
- 1 lb. sugar
- 3 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. allspice
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.