81. FRUIT BUTTERS are a form of preserves similar to jams, and are used
in the place of preserves, jams, conserves, or marmalades. The fruit
used for this purpose, which may be either large or small, is usually
very ripe and somewhat soft. Therefore, as in the case of jams,
imperfect fruits that are not suitable for other purposes can be used
very well for butters.
Butters made from fruits differ from jams in that both the skins and
seeds are always removed. The completed mixture is smooth and thick,
having been made thick by long boiling and evaporation, rather than by
the addition of large quantities of sugar. In fact, less sugar is used
for butters proportionately than for any other preserved fruit. Spices
are generally used in butters, so that the mixture is very
highly flavored.
To prevent butters from scorching, they should be stirred constantly for
a long period of time. This stirring becomes very tiresome, but it
should not be stopped or the mixture is certain to scorch. If they are
properly cooked, butters keep well with very little care in storage.
Crocks are generally used for the storage of butters, but glasses or
jars may be substituted.
82. APPLE BUTTER.--Apples are very often made into butter, but for this
purpose sour apples that will cook soft should be selected. If the
procedure explained in the accompanying recipe is followed, very good
results may be expected.