Sunshine Fruit Butter Recipes

SLOW COOKER PEAR BUTTER (GLUTEN-FREE, VEGAN, PALEO)

Steps:

• Place the cubed pears in a greased large slow cooker and put the rest of the ingredients right on top of the pears.
• Cover and cook on high for 4 hours, no mixing required at this time.
• After 4 hours, remove the lid and mash the pears a bit before carefully transferring into a large blender. Blend the mixture until completely smooth, about 30 seconds.
• Add the mixture back into the slow cooker with the cover slightly ajar and cook on high for another 3-4 hours until thick, mixing every 30 minutes or so. (It thickens more after cooking as it cools).
• Allow it to cool a bit before storing in glass jars and refrigerating for 3-4 weeks.

SUNSHINE FRUIT BUTTER

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.

SUNSHINE GELATIN SALAD

Steps:

• In a large bowl, dissolve lemon and orange gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. , Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup. , Fold the bananas, marshmallows and pineapple into gelatin mixture. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm. , In a small saucepan, combine sugar substitute and flour. Gradually stir in pineapple juice mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. , Cool to room temperature without stirring. Fold in whipped topping. Spread over gelatin. Cover and refrigerate for at least 1 hour before cutting.

HONEY PEACH APRICOT JAM

Steps:

• Add all ingredients to a large saucepot or Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 25 minutes.
• Spoon hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
• Process in a water bath canner for 15 minutes. Remove and let cool completely.