Mango & Plum Fruit Butter

Mango & Plum Fruit Butter

posted in: Gifts, jams/Chutneys, Recipe | 0

Plum and Mango fruit butter is a lovely complementing flavour with the rich sweetness from the mango and tart sweetness from the plums. This is a pectin free form of jam.

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I’ve not seen this combination before, so thought I would try it out, and I’m so glad I did.

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Fruit butter is nice and smooth, to spread over toast or even add to plain yogurt to make a fruity variety.IMG_8845_1

A fruit butter is a sweet spread made of fruit  and sugar cooked to a paste. It is very similar to preserve, jelly and jam. Fruit butters usually come in wide-mouthed jars.

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Ingredients
350g Fresh Plum
350g Fresh Mango
350g Sugar
1/2 Lemon

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De-stone fresh plums, easiest way is to slice in half and twist, then remove stone from one half. There is no need to peel the plums.

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Peel and chop fresh mango.

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Add the fruit to medium pan with sugar and lemon juice, over medium heat dissolve the sugar.

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Meanwhile wash jars with hot soapy water and place into an oven at 140c for 20 minutes to sterilize the jars and lids.

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Add the sugary fruit to a blender, and blitz until smooth.

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Pour the contents back into the sauce pan and bring to the boil.

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Once at a rolling boil ( where it is still boiling even when stirred) reduce heat slightly but keep boil for a further 5 minutes.

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Remove the jars from the oven and use a canning funnel to fill the jars with the fruit butter.

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Ladle in the hot fruit butter into the hot jars.

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Carefull due to the heat of both the jars and fruit butter.

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Wipe the rim of the jars and tightly secure the lid, place back in the oven for a further 15-20 minutes to seal the jars.

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The fruit butter will keep for at least 3 months and keep in the fridge once opened.Footer

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