How to make it

  • Combine all the ingredients except vanilla in a heavy bottomed sauce pot.
  • Bring to a boil, then reduce the heat and simmer 1 - 1 1/2 hours, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
  • The butter is done when it is thick and spreadable. Just before canning, stir in vanilla.
  • Can in a water bath for 15 minutes or spoon into clean jars and keep in the fridge up to 6 weeks.

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  • jo_jo_ba 4 years ago
    Amount Per Serving (2 tbsp)
    Calories: 96.6
    Total Fat: 0.1 g
    Cholesterol: 0.0 mg
    Sodium: 1.5 mg
    Total Carbs: 25.3 g
    Dietary Fiber: 1.4 g
    Protein: 0.3 g
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