Wash the fruit thoroughly. Cut the hard fruits in pieces but do not remove skins or cores. Crush the grapes, if used. Cover the fruit with cold water, bring to boiling point and cook until soft. Then rub through a coarse sieve to remove the seeds and cores. Measure the pulp and to each quart allow half as much sugar, either granulated or light brown, and a tablespoonful of powdered cinnamon and 1/2 tablespoonful of ground clove. Return to the heat; simmer until thick, and store in sterilized jars. The apple butter is improved if sweet cider is substituted for the water in the preliminary boiling.

If desired, the pulp left from making jelly may be used in making these butters by adding more water, allowing the mixture to come to a boil and then proceeding as though fresh fruit had been used. If desired, a little fresh fruit may be added, and the sifted fruit combined with it. Combinations of fruits may be used in making these butters as equal parts of apples and quinces, peaches and apples, or plums and apples.

Tomato Butter

Use yellow or red tomatoes. Plunge them into hot water, remove the skins and stew the tomatoes with a few cloves and a little stick of cinnamon. Sift the mixture and to each quart of pulp allow two-thirds as much granulated or light brown sugar. Stew very slowly until the mixture is thick, and store in stone crocks. A mixture of tomato and apple gives delicious results.