Acerola-Ginger Butter

• 3 cups sieved acerola pulp (prepared from acerola jelly residue)
• 3 cups sugar
• 3 tsp. finely chopped fresh ginger or
• 1 piece crushed ginger, walnut-size

Makes about 5 6-oz. glasses

To prepare fruit:

Rub through cherry pulp left from juice extraction, using pureer or food mill.

To make butter:

Measure acerola pulp into a kettle. Add sugar and stir well. Add finely chopped or crushed peeled ginger. Place on low heat, stirring constantly. Cook mixture until thick (about 20 to 25 minutes). Remove from heat and take out ginger if it is one piece and discard. Ladle butter into hot containers and seal immediately.