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Making Fruit Spreads Preserve It Right pg 3
by Patricia Redlinger & Diane Nelson
 
Fruit Spread Recipes
 
Apple Butter Yield: 8 to 9 pints
  • 8 pounds apples
  • 2 cups vinegar
  • 2 cups sweet cider
  • 2 1/4 cups sugar
  • 2 1/4 cups brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground cloves
To prepare pulp, quarter and core apples, but do not peel. Cook apples slowly in vinegar and cider until tender. Press fruit through a strainer or food mill.

To prepare butter, put apple pulp in a large kettle. Add sugar and spices. Cook slowly until thick, about 1 hour, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. If apple butter remains mounded on the spoon, it's done. Or, spoon a small quantity of apple butter onto a plate. When a rim of liquid does not form around the edge of the butter, it has been cooked adequately and is ready for canning.

Immediately fill sterile, half pint or pint jars, leaving 1/4 inch headspace. Wipe rims, adjust lids and process in a boiling water canner for 5 minutes if at altitudes of less than 1000 feet, or for 10 minutes if altitude is above 1000 feet.
Orange Jelly Yield: About 6 half-pints
  • 12 ounces frozen orange juice
    concentrate, thawed
  • 2 1/2 cups water
  • 1 box powdered pectin
  • 4 1/2 cups sugar
Mix juice and water in saucepan. Add pectin and bring to a boil. Add sugar all at once. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat and skim off foam with a metal spoon. Immediately fill sterile jars, leaving 1/4 inch headspace. Wipe rims, adjust lids and heat process in a boiling water canner for 5 minutes if at altitudes of less than 1000 feet, or for 10 minutes if altitude is above 1000 feet.
Freezer Strawberry Jam Yield: About 6 half-pints
  • About 1 quart fully ripe strawberries
  • 4 cups sugar
  • 3/4 cup water
  • 1 box powdered fruit pectin

Sort and wash fruit; remove stems and caps; crush berries with potato masher or by pressing through a strainer. If using a food processor, pulse or chop only; do not puree. Measure 2 cups crushed strawberries into a large bowl. Add sugar, mix well and let stand. In a small saucepan, combine water and pectin. Bring to a boil and boil 1 minute, stirring constantly. Remove from heat and stir pectin mixture into fruit mixture. Continue stirring about 3 minutes. A few sugar crystals will remain. Quickly ladle into freezer containers. Wipe off top edge and cover at once with tight lids leaving 1/4 to 1/2 inch headspace. Let stand at room temperature for 24 hours. Freeze for long-term storage, or refrigerate and use within 3 weeks.

>> Typical Jelly Problems And Causes

Author:

Patricia Redlinger, extension food science specialist and Diane Nelson, communication specialist. Iowa State University : University Extension