Blackberry, apple, orange and juniper butter
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Blackberry, apple, orange and juniper butter
  Apple    Orange    Butter    Fruit    Preserves  
Last updated 6/12/2012 1:09:10 AM. Recipe ID 35981. Report a problem with this recipe.
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      Title: Blackberry, apple, orange and juniper butter
 Categories: Fruit, Preserves
      Yield: 1 Servings
      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 

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Recipe ID 35981 (Apr 03, 2005)

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