Fresh Fruit Butter

2 Reviews
From: EatingWell Magazine May/June 2009

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.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 6 cups prepared fresh fruit, peeled if desired (see Tip)
  • 1 cup water
  • 1/2-1 cup granulated sugar , or brown sugar (see Note)
  • 1 tablespoon freshly grated lemon, lime or orange zest , (optional)
  • 1/4 cup lemon, lime or orange juice , (optional)

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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).
  • 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 information

  • Serving size: 1 tablespoon
  • Per serving: 28 calories; 0 g fat(0 g sat); 1 g fiber; 7 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 15 IU vitamin A; 3 mg vitamin C; 2 mg calcium; 0 mg iron; 1 mg sodium; 22 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

Reviews 2

October 10, 2011
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By: GoodFun-GlutenFree
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
August 10, 2010
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By: EatingWell User
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.