1. Combine all the ingredients except Clear Jel, water and vanilla in a heavy bottomed sauce pot. 2. Bring to a boil, then reduce the heat and simmer 1 - 1 1/2 hours, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out. 3. The butter is done when it is thick and spreadable. If you run out of time, whisk together the Clear Jel and cold water and stir inches Cook for 2-3 minutes, until thick enough for your preference. 4. Just before canning, stir in vanilla. 5. Can in a water bath for 15 minutes or spoon into clean jars and keep in the fridge up to 6 weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
