| 1 c 1 c 2 T 2 T 1/2 t |
butter canola or olive oil dry milk water lecithin |
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| Blend w/ mixer, refrigerate. It is spreadable right out of the fridge, tastes GREAT, supposedly better for you than just butter. We use Canola in the batch for toast, muffins etc., for garlic breads, the olive oil blend is yummy. | ||
Tag Archive for butter
Loquat Butter
| 3 gal 2 c 1 3/4 c 3 t 1/2 t |
unpitted ripe loquats (2 gal pitted) water sugar cinnamon cloves |
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| Wash loquats, cut off flower end, scrape out seed and portion of membrane that is easily removed. Add water and bring to a boil. Add 1 1/2 cups of the sugar. Chop with metal spatula and mash with potato masher while in pot. Remove 1/3 and blend, then return to pot and simmer until thick. Add spices premixed with 1/4 cup sugar. Makes 7 pints.Canning. Sterilize 7 pint jars/lids/rings in dishwasher. Place on steamer between holes over boiling water. Ladel jam into jars to 1/4-1/2″ from top. Wipe any jam from rim with clean damp cloth, add lid, tighen ring to slight resistance. Put cover on steamer. When steam is visible through escape holes, time 5 more minutes, then remove cover and turn off heat. Wait 1 min then set jars aside to cool for a few hours. Remove rings. Store in cool dark dry place.
Eat on bread or over waffles. |
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