SUNSHINE FRUIT BUTTER

Sunshine Fruit Butter image

Provided by Renee Pottle

Time 1h15m

Yield 4 (half-pint) jars

Number Of Ingredients 5

1 ½ large mangos, peeled and chopped
5 medium peaches, peeled and chopped
12 apricots, pitted and quartered
2 Tablespoons lime juice
2 cups sugar

Steps:

Place fruit in a large saucepan and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
Puree fruit in a blender or food processor or using an immersion blender.
Measure puree.
Return puree to saucepan - you should have about 4 cups of puree. Add lime juice and sugar.
Cook over medium-low heat, stirring often until mixture has thickened. This could take as little as 15 minutes, or as long as an hour - depending on the size of your saucepan and today's humidity.
Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.