Use approximately 3 lb. of fresh, ripe fruit. Apples, berries, plums etc. all
work fine.
Wash and remove blemished fruit.
For apples or other large fruit, remove seeds or pits, and cut into small
pieces.
In a large high-edged skillet, or a heavy pot, heat the fruit down until it
starts to liquefy completely, simmering for about 20 - 60 minutes, stirring
frequently to prevent burning.
Remove from pan/pot and let cool for 5 minutes.
Put the pulp through a food mill, a French sieve, or through 3 layers of
cheesecloth, until only the pulp remains, discarding the thick skin and seed
remnants.
Weigh the remaining pulp, and allow 1 cup of sugar for each pound of pulp.
Return pulp to the original pan/pot, slowly adding the measured sugar, whisking
frequently.
Let simmer slowly. Occasionally remove the scum that form on the top with a dry
ladle.
Butter stage is reached in about 1 - 1 1/2 hours. The butter will be thick as
honey. ( It thickens a bit more once jarred and cooled)
Follow canning procedures for sterilizing and sealing, or simply put in jars
while still hot, and refrigerate. Good for 3 4 weeks.
ENJOY !!!