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Full Online Book HomeLearning KitchenPreserving - Butter - Sweet Potato Butter
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Preserving - Butter -  Sweet Potato Butter Post by :KathyClark Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1913

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Preserving - Butter - Sweet Potato Butter

2 cups sweet potatoes, about 3 large- cooked and mashed
3/4 cup sugar
1 1/2 cups unsweetened apple cider
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves


Combine first 3 ingredients in a small saucepan; bring to a boil, and cook, stirring constantly, until sugar dissolves. Reduce heat; add cinnamon and cloves. Simmer, uncovered, 1 1/2 hours, stirring frequently.
Refrigerate at least 24 hours before serving. Serve with toast or English muffins.

If desired, while hot spoon into hot sterilized jars, leaving 1/2-inch headspace, wipe jar rims.
Cover at once with metal lids, and screw on bands. Refrigerate
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5 qt. ripe tomatoes, ground 3 medium onions, ground 3 cups brown sugar 2 cups white sugar 1 tsp. salt 1 pt. vinegar 1 tsp. cinnamon 1 tsp. cloves 1 tsp. allspice Peel and grind tomatoes and onions. Combine vinegar, sugars, spices and salt in heavy saucepan. Bring to a boil. Add vegetables and simmer over low heat until thick, stirring frequently to prevent sticking or cook in a moderate 350° oven, stirring occasionally to prevent a crust forming on top. Ladle hot mixture in hot jars. Seal at once. Makes 5 pints.
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3 cups Persimmon pulp 3/4 cup Apple cider 1 1/4 cups Firmly packed brown sugar 1 tsp. Cinnamon 1/4 tsp. Ground cloves 1/4 tsp. Grated nutmeg Preheat oven to 275 degrees. Combine all the ingredients in a heavy, 2 quart baking dish and mix well. Cover the dish loosely with the lid or aluminum foil. Bake, stirring occasionally, until the mixture is darkened and thick, about 40 minutes to an hour. Store tightly covered in the refrigerator and serve with hot biscuits. Yield: 3 cups
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