Fruit butter is made by cooking down the fruit mixture until thick and sticky instead of adding pectin to set the mixture as you do with jam. Spread on whole-grain toast or stir into plain yogurt. We prefer to peel stone fruit, such as apricots, nectarines, peaches, and apples and pear for this recipe. If you're making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve for the smoothest result. Try the combination of blueberries with lime juice and zest or plums with orange juice and zest.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2009
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine fruit, water and sugar to taste in a Dutch oven; add citrus zest and juice if using. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit). To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it's done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.

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  • If freezing or refrigerating, ladle the fruit butter into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).

Tips

Make Ahead Tip: Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year or at room temperature for up to 1 year if processed in a water bath.

Equipment: Two 8-ounce canning jars

Tip: How to Prep & Measure Fruit--Berries: Remove stems; hull strawberries. Measure whole. Cherries: Remove stems and pits; halve. Measure halves. Peaches, Nectarines & Plums: Peel if desired. Cut into 1/2-inch pieces; discard pits. Measure pieces. Apples, Pears & other fruit: Peel if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.

To peel stone fruit, dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.

Note: 3/4 cup maple syrup (or honey) or 1/2-1 cup Splenda Granular can be used in place of 1 cup sugar.

Tip: Processing in a boiling water bath ensures safe storage at room temperature for up to a year. For step-by-step pictures and instructions, go to eatingwell.com/kitchentips.

Nutrition Facts

28 calories; protein 0.2g; carbohydrates 7.2g 2% DV; exchange other carbs 0.5; dietary fiber 0.7g 3% DV; sugars 5.9g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 15IU; vitamin c 2.7mg 5% DV; folate 1.7mcg; calcium 1.9mg; iron 0.1mg; magnesium 1.7mg 1% DV; potassium 21.5mg 1% DV; sodium 0.5mg; thiaminmg 1% DV; added sugar 3g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This is such a simple recipe and the end result is incredible. I have made this recipe with brown sugar raw sugar honey and Agave--when using agave: use only 1/2 to 1/4 cups otherwise it is HORRIBLY sweet in the process of the reduction the agave gets reduced as well to a very condensed state. Personally I prefer the raw sugar and honey to sweeten the fruit it gives a mellower sweetness which enhances the fruit over an obvious sweetness which the other sugars give. Read More
Rating: 5 stars
10/29/2011
Delicious! This is a fantastic recipe. I doubled the recipe used 1/2 cup dark brown sugar and 1/2 cup Sugar in the Raw and added about 1/2 tsp of Apple Pie Spice. Because there were a lot more apples it took significantly longer to cook down. About an hour-thirty to an hour-forty-five. After it cooled a bit I ran it through a food mill since it was still chunky. It came out so silky smooth and the flavor is great - my husband loves it! I portioned it out into half-pint jars and froze them so we'll have it all winter! Pros: Easy tastes great made more than expected Cons: Took longer than expected Read More