Recipe

Fruit butters

Oct 31, 2009 1:00pm
  • 1 hr 15 mins cooking
  • 让3杯
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Ingredients

Passionfruit butter
  • 4 eggs, lightly beaten, strained
  • 185 gram unsalted butter, chopped
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80ml) lemon juice
  • 一杯(250毫升)有纸浆
Lime butter
  • 4 eggs, lightly beaten, strained
  • 185 gram unsalted butter, chopped
  • 1 1/2 cup (330g) caster sugar
  • 1/2 cup (125ml) lime juice
  • 1/4 cup (60ml) lemon juice
  • 1 tablespoon finely grated lime rind
  • green food colouring
Blood orange butter
  • 4 eggs, lightly beaten, strained
  • 185 gram unsalted butter, chopped
  • 3/4 cup (165g) caster sugar
  • 1 cup (250ml) blood orange juice
  • 1 tablespoon finely grated blood orange rind

Method

Fruit butters
  • 1
    Combine ingredients for passionfruit butter in a medium heatproof bowl over a medium saucepan of simmering water. Stir until mixture thickly coats back of a wooden spoon. Remove from heat.
  • 2
    Stand bowl in sink of cold water, stirring occasionally, about 10 minutes. Pour into hot sterilised jars; seal immediately.
  • 3
    For lime butter, combine ingredients except rind and colouring in medium heatproof bowl; cook as per passionfruit butter. Stir in rind and colouring before pouring into sterilised jars; seal immediately.
  • 4
    For blood orange butter, combine ingredients except rind in medium heatproof bowl; cook as per passionfruit butter. Stir in rind before pouring into sterilised jars; seal immediately.

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