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Honey Nut Butter and Jelly

December 2007
Honey Nut Butter and Jelly

by 4 people

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Here's a cute way to wrap these homemade gifts: Cut the top off a loaf of crusty bread and hollow out two holes for jars. Then replace the bread top and tie the loaf with a ribbon.

Makes: 24 servings

Prep: 15 mins

Cook: 1 hr

  • 1 16 ounce bag  frozen strawberries, thawed
  • 1 16 ounce bag  frozen blueberries, thawed
  • 1 12 ounce bag  frozen raspberries, thawed
  • 6 cups sugar
  • 1 teaspoon salt
  • 1/3 cup orange juice
  • Grated peel of 1 lemon plus 1 tablespoon juice
  • 5 10 ounce containers  salted mixed nuts
  • 1 tablespoon honey
  • 4 tablespoons butter, cut into 4 pieces, at room temperature
  • 3 teaspoons peanut oil or vegetable oil
  1. In a large saucepan, bring the thawed fruits and their juices, the sugar and salt to a simmer. Stir in the orange juice, lemon peel and lemon juice, increase the heat to medium and simmer for 50 minutes. Let cool slightly.
  2. Meanwhile, in a large pot of water, working in batches if necessary, boil 6 empty 8-ounce jars for 10 minutes. When the jelly is ready, using tongs, transfer the jars to a clean, dry towel. Pour the jelly into the jars, filling within 1/2 inch of the rim. Cover with a clean cloth and let cool at room temperature for 1 hour, then screw on the lids and let sit at room temperature for 1 more hour. Refrigerate until using.
  3. Using a food processor, grind the nuts and honey until the mixture starts to clump together. With the machine on, add the butter 1 piece at a time, mixing after each addition. Slowly drizzle in the peanut oil and process until the mixture is smooth and spreadable. Boil 6 jars, as in Step 2, and fill; you'll have some nut butter left for snacking.