Francine's Texas Cuisine

 

Peach or Apricot Butter   Wash, peel, pit, and crush:   4 pounds peaches or apricots   Cook very slowly in their own juice until soft. Stir. Put the fruit through a fine strainer. Add to each cup of pulp:   1/2 - 2/3 cup sugar   Add to the strained fruit:   2 teaspoons cinnamon 1 teaspoon cloves 1/2 teaspoon allspice Juice and grated rind of 1 lemon   Cook the fruit butter over low heat, stirring constantly until the sugar dissolved. Continue to cook, stirring frequently, until the mixture sheets from the spoon. You can also place a small quantity on a plate. When no rim of liquid separates around the edge of the butter, it is done. Pour into hot sterilized jars.

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