*  Exported from  MasterCook  *
 
                Blackberry, Apple, Orange and Juniper Butter
 
 Recipe By     : BBC Good Food, October 1996
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruit                            Preserves
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      kg            cooking apples
  600      g             blackberries
    4                    unwaxed oranges
    4                    unwaxed lemons
  300      ml            cranberry juice
    1      tsp           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

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