|Cooked fruit pulp||8 Cup (128 tbs)|
|Apple butter||1 Tablespoon|
|Ground cinnamon||4 Teaspoon|
|Ground cloves||2 Teaspoon|
|Apricot butter||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Peach butter||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Pear butter||1 Tablespoon|
|Grated orange rind||1 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
Before making butter, read the general instructions for preserving fruit spreads at the beginning of this section.
If you're not using fruit pulp left over from making jelly, prepare fruit by cooking it, in just enough water to prevent sticking, until quite soft, about 30 minutes.
Press fruit through a food mill.
Measure pulp, and add honey and additional flavorings according to amount you have, using basic recipe as a guide.
Place flavored pulp into a large heavy pot, and simmer until spread is thick, stirring frequently.
This will take from 15 to 30 minutes, depending on juiciness of fruit.
Spoon hot butter into hot sterilized jars.
Seal, and process in a boiling water bath for 10 minutes.