It’s September and that means it’s time to explore another food preservation skill in the crazy journey we know as the Food in Jars Mastery Challenge. This month, we’re digging into fruit butters. For the purposes of this challenge, we’re including butters made from winter squash and sweet potatoes, provided that they are made for the fridge or freezer (since they are too dense to be canned). It can be sweetened in any which way you want and can even be made without additional sweeteners.
Remember that the goal of this challenge is to help you expand your skills while creating something that you’ll actually use. So choose an approach or recipe that will satisfy both your own learning and help you make something delicious.
What is a fruit butter?
A fruit butter is a product that is so named because it mimics the smooth spreadability of softened butter. It is made from a puree that is cooked low and slow for a number of hours, in order to evaporate the excess liquid, concentrate flavors and intensify the innate sweetness in the fruit. Thanks to this concentration, it typically contains a minimal amount of additional sweetener.
How do you make fruit butters?
The basics of making fruit butters are these. You puree some fruit. You cook it down slowly until thick. You add sweeteners, spices, and acid (to balance the flavors) to taste and preserve.
There are three standard approaches to making fruit butters.
- Slow Cooker – This is my favorite method for making fruit butters because it is relatively hands off, can be done outside of the kitchen (great for busy cooking days), and is produces the steady, low heat that fruit butters love. Just remember to prop the lid to allow for the steam to vent.
- Stove Top – When you’re in a hurry and you have the time to tend the cooking puree, small batches can be done on the stove top. Just keep stirring to prevent scorching.
- Oven – Another beloved technique. I often start with whole fruit when making fruit butters, roast them until soft, smash the fruit in the pan, and then continue to cook, stirring regularly. The best part of these oven roasted butters is that they develop a rich, caramelized flavor.
- Strawberry Rhubarb Butter
- Strawberry Maple Butter
- Slow Cooker Blueberry Butter
- Oven Roasted Apricot Butter
- Oven Roasted Nectarine Butter
- Slow Cooker Peach Vanilla Butter
- Spiced Plum Butter
- Slow Cooker Brown Sugar Plum Butter
- Tomato Butter
- Maple Bourbon Apple Butter
- Low Sugar Gingery Apple Butter
- Spiced Apple Butter
- Maple Sweetened Pumpkin Butter
Oooh I’ve never heard of fruit butter before! (only dairy and nut butter)
I’ll be sure to check these out 🙂
Which varieties of apples do you recommend for this recipe? Or more importantly, are there any types that you do NOT reccommend?
I’ve made butter from all types of apples. The only thing I suggest is to mix your varieties for more depth of flavor.
I made pear butter (added smoked paprika for a little added interest) and Plum Butter…butters are new to me, but love the results and will do them often! I posted on the FB community page along with the other preserves that I have made so far this year. Thanks for the inspiration from across the Delaware. https://www.facebook.com/photo.php?fbid=10155629885424705&set=gm.1968105906791716&type=3&theater&ifg=1