Recipes for Specific Health Condition Healthy Diabetic Recipes Diabetic Vegetarian Recipes Diabetic Low-Carb Vegetarian Recipes Fresh Fruit Butter 5.0 (2) 2 Reviews 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. By Carolyn Malcoun Carolyn Malcoun Instagram Twitter As EatingWell's food editor, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Rate It Share Share Tweet Pin Email Cook Time: 30 mins Additional Time: 1 hr Total Time: 1 hr 30 mins Servings: 32 Yield: 2 cups Nutrition Profile: Dairy-Free Diabetes Appropriate Gluten-Free Heart Healthy Low Carbohydrate Low Fat Low Sodium Low-Calorie Vegan Vegetarian Jump to Nutrition Facts Ingredients 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) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 28 Calories 0g Fat 7g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Serving Size 1 tablespoon Calories 28 % Daily Value * Total Carbohydrate 7g 3% Dietary Fiber 1g 3% Total Sugars 6g Added Sugars 3g 6% Protein 0g 0% Total Fat 0g 0% Vitamin A 15IU 0% Vitamin C 3mg 3% Folate 2mcg 0% Sodium 1mg 0% Calcium 2mg 0% Iron 0mg 1% Magnesium 2mg 0% Potassium 22mg 0% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved