Directions:
- Combine the three ingredients in a wide pan (I used a 5 1/2 quart Dutch oven) and bring to a simmer. Reduce the temperature to low and let it
- Gently bubble, stirring every five minutes or so.
- If it’s sticking to the bottom of the pot badly, lower the heat a bit more.
- Cook like this for at least an hour, until butter has reduced in volume and has turned a deep, rosy color.
- Prepare one pint or two half pint jars. When butter is sufficiently cooked down, ladle it into jars, leaving 1/2 inch headspace.
- Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
- Makes: 2 half pints.
- NOTE: You can double this recipe but cooking time will increase.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.48 Kcal (475 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.07mg | 0% | |
| Potassium | 317.31mg | 7% | |
| Total Carbs | 28.2g | 9% | |
| Sugars | 23.72g | 95% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 1.23g | 2% | |
| Vitamin C | 27.2mg | 45% | |
| Calcium | 74.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 79.54 Kcal (333 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.85mg | 0% | |
| Potassium | 222.41mg | 7% | |
| Total Carbs | 19.77g | 9% | |
| Sugars | 16.63g | 95% | |
| Dietary Fiber | 1.14g | 7% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 19mg | 45% | |
| Calcium | 52.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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