Read Food in Jars for Free Online Page B

high. Stay close when it’s on high and stir often.
    When the butter is nearing completion, Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
    When it has reached a consistency that is thick and spreadable, ladle the butterinto the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11 ).
    The sealed jars can be stored in a cool, dry place for up to 6 months.

APPLE PUMPKIN BUTTER
    L OTS OF PEOPLE HAVE FOND MEMORIES OF EATING toast smeared with pumpkin butter. In recent days, food scientists have found that because of its density and low acidity, pumpkin butter isn’t safe for home canning, even when using a pressure canner. That’s why I recommend that you keep this butter in the freezer. Make sure not to skimp on the spices, as they help bring out the pumpkin flavor and create a truly autumnal butter.
MAKES 5 CUPS/1.5 KG
    5 cups/1.2l kg Spiced Applesauce (page 190)
    3 cups/750 g plain pumpkin purée (canned is perfectly fine)
    3 cups/600 g granulated sugar
    Juice of 1 lemon
    2 tablespoons ground cinnamon
    1 teaspoon freshly grated nutmeg
    1 teaspoon ground ginger
    Combine the applesauce and pumpkin purée in a large pot. Bring to a gentle simmer and then reduce the heat to low. Cook over low heat for at least 1 hour, stirring every 10 minutes to prevent sticking. If the butter begins to spurt out of the pot, use a splatter shield to keep things neat.
    After the first hour of cooking, stir the sugar, lemon juice, and spices into the butter. Stir and continue to cook over low heat, until the butter is thick and spreadable, about 30 to 45 minutes.
    Remove the pot from the heat and ladle the butter into freezer-safe jars. The butter can be kept in the freezer for up to 1 year.

OVEN-ROASTED PEACH BUTTER
    T HERE ARE SOME WHO SAY THAT IT’S IMPOSSIBLE to improve on a fresh summer peach. To them I say, try this peach butter. The oven roasting concentrates the flavor of the peaches and transforms them into a rich, spreadable condiment that is glorious on top of whole-wheat biscuits or just eaten straight with a spoon. This butter is easily made in larger batches with increased quantities.
MAKES 3 (HALF-PINT/250 ML) JARS
    3 pounds/1.4 kg yellow peaches
    1 to 2 cups/200 to 400 g granulated sugar, or as needed
    Zest and juice of 1 lemon
    Preheat the oven to 350°F/180°C/gas 4. Prepare a boiling water bath and 3 regular-mouth half-pint/250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
    Cut the peaches in half and remove the pits. Arrange them cut-side down in a single layer in a nonreactive baking dish (glass or ceramic is best). Roast for 30 minutes, or until the skins are loose.
    Remove the baking dish from the oven and remove the skins from the peach halves and discard. Using a fork, mash the softened peaches in the baking dish. Reduce the oven temperature to 250°F/120°C/gas ½ . Return the mashed peaches to the oven and bake for an additional 2 to 3 hours, checking often to stir and prevent burning, until all the wateriness is gone and they are dark in color.
    When the peaches have broken down sufficiently, taste the fruit and stir in 1 cup/200g sugar. Taste and add more sugar to taste. Stir in the lemon zest and juice.
    Because this recipe makes such a small amount, I tend to skip the boiling water bath step and just keep it in the refrigerator. If you are short on fridge space, this butter can be processed for 15 minutes in a boiling water bath (see page 11 ).

MIMOSA JELLY
    T HIS JELLY STRIVES TO BE A SPREADABLE VERSION of that beloved weekend brunch cocktail. It combines the tang of freshly squeezed orange juice with the pleasant buzz of sparkling wine. If you’re looking for a good party favor for