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Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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