rasberry butter

[The Grock in the Frock]

now that im in the mood 4 making preserves ive just heared delia talking about rasberry butter.puree rasberrys thats boiled with sugar.anyone know how much sugar and how long for?

[Chez]

Hello Grock - I guess this is the one? Sounds lovely.

http://www.deliaonline.com/recipes/butt ... 94,RC.html

[Tigger]

I make damson cheese and plum cheese, so assume you could adjust the recipe. Let me know if you want it.

[The Grock in the Frock]

yessssss pleeeese tigger

[Chez]

Hello Tigger - I would love these recipes too, please! Could you post them here?

[Angi]

Hello Tigger, what would you eat the fruit cheese with?

[Beccy]

I found damson cheese went really well with cold meats, cheese and spicy things. It is like the spanish quince paste that they call membrillo and eat with manchego cheese.

Thanks for reminding me of it, I had forgotten how good it is.

[Tigger]

Fruit cheeses are very simple, store well and can be used like a jam or a chutney. They were usually made when there was a glut of fruit as they give a comparitively low yield per lb/Kg. Nevertheless, the texture is good and the intense flavour is excellent.

For Damson cheese simmer 1.5Kg Damsons (stems removed) in 150 - 300mls of water until really soft. Sieve and weigh the pulp. Return pulp to the pan with 350g sugar to each 450g pulp ( up to 450g sugar to 450g pulp if you like it sweet). Heat until sugar dissolves, then boil gently 'til thick, stirring regularly.

Pot as per jam.

[Tigger]

I also put a note on about fruit cheeses (with a recipe) but it seems to have disappeared - if anyone wants it, please let me know. Otherwise, I'll just sit here and rock gently...........

[Tigger]

Oh look - it's arrived!

[Tigger]

Maybe it's me, but now my posting about fruit butters has vanished.

In a nut shell - they're lovely but don't keep much beyond 6 months or so. Wash and chop 1.5g of fruit (such as apples) but don't core or peel. Cover with 1 litre of water and/or cider. Cook 'til really soft. Sieve and weigh the pulp. Return to the pan with sugar (200g - 350g of sugar to 450g of fruit pulp) and stir 'til dissolved. Boil gently until thick, stirring regularly.

Pot as jam.

[The Grock in the Frock]

thanks hun i'm very quickly running out of jars,but the preserving pan has already paid for it's self