Fruit Butter From Dried Fruits

Ingredients:

1 lb pitted prunes

1 lb raisins

1 lb dried apples

1/2 lb dried figs, cut up

1 lb lb dried cranberries

1/2 lb dried apricots, cut up

3 Tbs Rosehips powder (optional)

Cinnamon to taste…about 1 Tbs or so.  Or other spices that you like, to taste.

1 64oz bottle unsweetened prune juice, or unsweetened apple juice

water as necessary

Equipment:

1 very large stock pot, or other pot…I mean a seriously large pot.

an immersion blender (some people call it a stick blender)

canning jars…I can't say for sure how many because the yield always seems to vary, but maybe a dozen pints (or more).

Proceedure:

Into the seriously large pot, put all of the dried fruit.  Add the fruit juice and enough water to just barely cover the fruit…its OK if some of the fruit pieces are above the surface because you can always add more water if you need it later.  Bring to a boil and then turn down so that it cooks steadily, but not so hard that it spurts all over the place.  Stir often to keep from burning to the bottom of the pot.  As it cooks, the fruit will start to break down and turn to mush…that is good…that is what you want it to do.  It will also absorb water as it cooks**, so don't be afraid to add water (or more fruit juice…its up to you) to keep the mix at a fruit-buttery consistancy…not too thick, but not too thin.  The cooking time isn't really that long…maybe 30-45 mins.  When most of the fruit has pretty much broken down, its time to get out the stick blender.  Blend and blend until the butter is a texture you like…I like to make mine pretty fine, but you can make yours to the texture you like, maybe chunkier, maybe not.  Remove from the heat and stir in the Rosehips powder (if you are using it) and the spices.  Pack hot into jars.  Cool on the porch railing and put into the freezer.

**That is why you need a really big pot.  As the fruit absorbs water, it will swell up.  I thought I could make this recipe in my 6 quart crockpot…ha, ha, ha…not even close! 

This is really good in little tart shells, or as a filling for thumbprint cookies.  It is also really great instead of jam or jelly with peanut butter.  It is also a very flexible recipe.  Use whatever dried fruit you have on hand, or leave out what you don't like.  If you don't like figs, just leave them out. 

This recipe makes alot, but it is very easy to halve because the proceedure is the same whether you make a full or half recipe.  Whatever amount of fruit you have, just follow the same proceedure.  The amount of fruit doesn't matter, just the way you cook it does.

And now for my real question…how do I can up?  Hot water bath or pressure canner, and for how many mins per pint?  I know that the final responibility for canning it safely lies with me (and maybe in the end it will turn out to be something that needs to be frozen), but I sure would apprieciate any advice/opinions from some experienced home-canners out there.  Thanks.

Thanks, dede.  I had a thought…if I add some ascorbic acid powder, say 1/8th tsp per pint, when I take it off the heat, that ought to ensure it it is acid enough to be safe canned in a hwb.

I'll go with the bottled lemon juice.  Thanks, dede.

That's a good idea, Pete!