Sunshine Fruit Butter Recipes
SUNSHINE FRUIT BUTTER
I can't let anything go to waste, which I how I came up with this fruit butter concoction of mangoes, apricots, and peaches - sunshine fruits!
Provided by Renee Pottle
Categories Soft Spread
Time 1h15m
Yield 4 (half-pint) jars
Number Of Ingredients 5
Steps:
- Place fruit in a large saucepan and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
- Puree fruit in a blender or food processor or using an immersion blender.
- Measure puree.
- Return puree to saucepan - you should have about 4 cups of puree. Add lime juice and sugar.
- Cook over medium-low heat, stirring often until mixture has thickened. This could take as little as 15 minutes, or as long as an hour - depending on the size of your saucepan and today's humidity.
- Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.
SUNSHINE BISCUITS
These golden sunshine biscuits really bring smiles to my breakfast table, especially on cold winter mornings when they're served with butter and molasses.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour cornmeal, sugar, baking powder, cream of tartar and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture just until moistened. Let stand 5 minutes. , Turn onto a floured surface; knead for about 1 minute. Pat or roll out to 3/4-in, thickness; cut with a 3-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-12 minutes.
Nutrition Facts : Calories 246 calories, Fat 13g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 380mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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- Combine fruit, water and sugar to taste in a Dutch oven; add citrus zest and juice if using. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit). To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it's done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
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