Dried Fruits Butter
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
3 cps prunes
<3 cps dried apricotsbr> 3/4 cp sugar
1/4 tsp salt
1/4 tsp powdered cinnamon
1/4 tsp powdered cloves
3/4 cp combined prune and apricot liquids
1 - Rinse prunes, cover with cold water and boil slowly 45 mninutes to 1 hour.
2 - Rinse apricots, cover with cold water and boil 30 to 40 minutes.
3 - Drain fruits and save liquids.
4 - Remove prune pites.
5 - Force fruits through colander or sieve.
6 - Combine purees, sugar, salt, spice and 3/4 cp liquids.
7 - Return to heat and boil briskly for 12 to 15 minutes, stirring continually to prevent scorching.
8 - If purees are very dry, a little more liquid may be added before cooking down.
9 - Seal in sterile glasses or jar.
Makes 1 pint butter