Tuesday, September 20, 2011

Use of Fruit Pulp After Juice is Extracted

This recipe for fruit butters comes from The American Woman's Cook Book by Ruth Berolzheimer (1943).

Instead of making a 2nd extraction, the pulp, after the first extraction, may be used for jam or fruit butter. Put the pulp through a colander, add a small amount of water (1/4 cup water to 2 cups pulp) and heat to boiling. Add sugar and proceed as for jam or apple butter.

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