Dublin Core

Title

Dried Fruit Butter

Subject

dried fruit

water

sugar

Description

Dried Fruit Butter
2 (16oz) pkg dried fruit (Choose either prunes, apricots,
peaches, pears, apples or dates)
6 c. water
2 c. sugar
① Combine dried fruit & water in a large pan. Bring to a
boil. Cover, simmer 30 minutes.
② Stir in sugar to dissolve. Cover and simmer 30 min.
longer, stirring from time to time. Fruit must be
cooked and stirred until very soft & broken.
③ Press fruits & juices through a sieve. Stir pulp to
blend well. Spoon into 4 (8oz) hot, sterilized preserving
jars. Seal with melted paraffin or cap according
to manufacturers directions, or cool & store, covered in refrig.
④ Use "butter" as spread or filling on toast, muffins, cookies
or in cakes. Makes 1 qt.

Card 1 Back: blank

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# Dried Fruit Butter

*Makes 1 qt.*

## Ingredients

- 2 (16 oz) packages dried fruit (choose either prunes, apricots, peaches, pears, apples, or dates)
- 6 cups water
- 2 cups sugar

## Instructions

1. Combine dried fruit and water in a large pan. Bring to a boil. Cover, simmer 30 minutes.
2. Stir in sugar to dissolve. Cover and simmer 30 minutes longer, stirring from time to time. Fruit must be cooked and stirred until very soft and broken.
3. Press fruits and juices through a sieve. Stir pulp to blend well. Spoon into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions, or cool and store, covered, in refrigerator.
4. Use "butter" as spread or filling on toast, muffins, cookies, or in cakes.

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

1960s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0009-20260629-0046

Coverage

Washington, US Wisconsin, US