• 36 Ratings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place all ingredients and 1/4 cup water in a heavy-bottomed pan. Cook over a low flame 2 to 3 hours, until the fruit is soft.

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  • Remove the vanilla bean, and put the fruit through a food mill on the smallest setting. Pour into canning jars, filling them within a half inch of top. Tap filled jars on table, and run a knife around sides to remove air bubbles. Make sure the top of the jar is clean; seal.

  • Refrigerate immediately. The butter will keep for two to four weeks.

Reviews

36 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 4