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Papaya Butter

Papaya Butter is the perfect way to use ripe papaya. The sweet tropical papaya is balanced with delicious hints of warm spices transforming a cooked pureed fruit into a seasonal delicacy. Enjoy on a piece of toast, served over brie on a cheese board, warmed over cake and ice cream, or served as a topping for pancakes

And, be sure to can the extra for keeps!

Prep Time:  15 minutes

Cook Time: 3 hours

Yield:  4 pints

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Ingredients

  • 5 cups ripe papaya, small diced
  • 2 large apples (Honey Crisp, Gala or Fuji), peeled, cored, & small diced
  • 1 cup apple juice
  • 4 cups white granulated sugar
  • 1 ½ tablespoons pumpkin pie spice
  • 1 tablespoons minced fresh ginger
  • ½ teaspoon ground star anise
  • ½ teaspoons ground cloves

Directions

In a 5-quart heavy bottom sauce pot add all ingredients. Cook on medium-high heat, stirring frequently until boiling. Reduce heat to low and simmer until the apples are fork tender for one hour.

Remove pot from heat and with a stick blender puree mixture until smooth consistency. Return to heat and simmer for 1-2 hours, until a dark syrupy consistency, stirring frequently.

Enjoy the papaya butter on a piece of toast, served over brie on a cheese board, warmed over cake and ice cream, or served as a topping for pancakes, or can for keeps!

Ladle papaya butter into prepared canning jars, leaving a 1/4-inch of headspace, and water bath can for 15 minutes when canning in pint jars (Complete Home Canning Instructions).  Or, simply store in the refrigerator.

Rad Tip:  Use your slow cooker to free up your time!  Place all the ingredients from the start into a slow cooker set to high for 2 hours.  After you puree, place back in the slow cooker and cook until the puree is thick, velvety, and a deep auburn color, about 2 hours.

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