Rhubarb Butter Without Canning Food

RHUBARB BUTTER WITHOUT CANNING

Steps:

• In a medium, non-reactive saucepan, on medium-low heat, bring the rhubarb, apples, and lemon juice to a slow boil. Add a pinch of salt (optional).
• Simmer on medium low heat, stirring frequently until the fruit becomes the consistency of apple sauce (about 15 minutes). Hurry the fruit along by mashing if you wish.
• Taste the unsweetened sauce and add sugar, 1 tablespoon at a time until you reach the desired sweetness. Add another pinch of salt if desired.
• Simmer for another 15 to 20 minutes, stirring frequently or until a "thick applesauce" consistency is reached.
• Allow the resulting fruit butter to cool in the sauce pan and then transfer to clean containers for storage in the refrigerator or freezer. If your containers are clean and well-sealed, the rhubarb butter should last 2 or 3 weeks in the refrigerator or 6 months in the freezer.
• Use as you would any jam or preserves. The batch pictured above resulted in about 2 cups of rhubarb butter, one headed to the fridge, the other to the freezer.

RHUBARB BUTTER

Steps:

• Cut the rhubarb into 1" chunks.
• Using a blender or a food processor add the water and rhubarb. Blend. This should make about 3 cups of pulp.
• Place in a heavy pan. Bring to a boil.
• Add sugar and cinnamon.
• Cook, stirring all the time until it looks like fruit butter.
• If you want add up to 4 drops of food coloring. It will be a beautiful color. Grandma did this, Mom and I never have.
• Ladle into hot prepared jars.
• Process at once in a hot water bath (212 degrees) for 5 minute.
• Remove and place on clean towel.
• Cool and wait for that beautiful popping sound.