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
- 4 qt. peaches
- 1 c. hot water
- 1 lb. sugar
- 1 tsp. cinnamon
- 1/2 tsp. cloves
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
- 4 qt. pears, quartered
- 2 c. hot water
- 1 lb. sugar
- 2 tsp. cinnamon
- 1 tsp. cloves
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