Fruit butters are soft and spreadable. They are a particularly useful way for dealing with a glut of wild fruits.
Ingredients for Black Currant Butter:
- 4 lb (1.8 kg) black currants
- 3 pints (1.7 litres) water
Method for Black Currant Butter:
- Wash the fruit and place in a large saucepan with the water.
- Bring to the boil then simmer until the black currants are very soft.
- Push the fruit and cooking liquid through a fine sieve and weigh the pulp.
- Allow ¾ lb (340 g)of sugar to each l lb (450 g) of pulp.
- Return the pulp to the pan and simmer until it has reduced by about one-third or until thick.
- Add the sugar and stir until dissolved.
- Simmer until the desired consistency.
- Spoon into clean, dry, warm, sterilized jars.
- Cover and seal with an airtight lid.
- Label with date and contents when fully cooled.
Makes a great filling for sponge cakes and tarts as well as being used as a spread like jam.
Has a fairly short storage life, a few months at most due to the sugar content being low compared to a jam, say. Once opened, should be eaten within a week or so.
General Information on Making Fruit Butters & Cheese