Fruit Butter

Introduction

History

Fruit butter has been around for centuries, with early recipes dating back to medieval times. It was a way to preserve fruit before the invention of refrigeration, and was often made in large batches to last through the winter months.

Ingredients

How to prepare

Variations

Notes

1. Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
2. Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
3. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175°F (79°C) oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
4. Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
5. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
6. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Cooking Tips & Tricks

Be sure to stir the fruit mixture frequently to prevent it from sticking to the bottom of the saucepan.

- Adjust the amount of sugar to suit your taste preferences, as some fruits may be sweeter than others.

- Use a variety of fruits to create unique flavor combinations, such as apple and cinnamon or peach and ginger.

Serving Suggestions

Fruit butter can be enjoyed on toast, muffins, pancakes, or waffles. It can also be used as a filling for pastries or as a topping for yogurt or ice cream.

Cooking Techniques

Simmering the fruit mixture over low heat allows the flavors to meld together and the mixture to thicken to a spreadable consistency.

Ingredient Substitutions

You can use a sugar substitute such as honey or maple syrup in place of sugar for a healthier option. You can also use fruit juice instead of water for added flavor.

Make Ahead Tips

Fruit butter can be made ahead of time and stored in the refrigerator for up to 2 weeks. It can also be canned for long-term storage.

Presentation Ideas

Serve fruit butter in small jars with a ribbon tied around the lid for a homemade gift idea. You can also swirl it into yogurt or oatmeal for a delicious breakfast treat.

Pairing Recommendations

Fruit butter pairs well with cheese, crackers, or bread for a simple appetizer. It can also be used as a glaze for roasted meats or vegetables.

Storage and Reheating Instructions

Store fruit butter in an airtight container in the refrigerator for up to 2 weeks. To reheat, simply microwave for a few seconds or heat on the stovetop until warm.

Nutrition Information

Calories per serving

One serving of fruit butter typically contains around 50-100 calories, depending on the type of fruit and amount of sugar used.

Carbohydrates

Fruit butter is high in carbohydrates due to the sugar content used to sweeten the fruit. One serving typically contains around 20-30 grams of carbohydrates.

Fats

Fruit butter is low in fat, with most recipes containing less than 1 gram of fat per serving.

Proteins

Fruit butter is not a significant source of protein, with most recipes containing less than 1 gram of protein per serving.

Vitamins and minerals

Fruit butter is a good source of vitamins and minerals, depending on the fruit used. For example, apple butter is high in vitamin C and fiber, while peach butter is rich in vitamin A and potassium.

Alergens

Fruit butter may contain allergens such as nuts or dairy if added as ingredients. Be sure to check the recipe for any potential allergens before consuming.

Summary

Fruit butter is a delicious and nutritious spread that is high in carbohydrates, low in fat, and a good source of vitamins and minerals. It is a great way to enjoy the flavors of your favorite fruits year-round.

Summary

Fruit butter is a delicious and versatile spread that can be made with a variety of fruits. It is high in carbohydrates, low in fat, and a good source of vitamins and minerals. Enjoy it on toast, muffins, or as a topping for yogurt for a tasty treat any time of day.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Fruit Butter. It was a warm summer day, and I was visiting my Aunt Margaret's farm. She was known far and wide for her delicious fruit preserves and jams, and I had always admired her skills in the kitchen.

As we sat at the kitchen table sipping on homemade lemonade, Aunt Margaret pulled out a tattered old recipe book. She flipped through the pages, her eyes twinkling with excitement. And there it was, the recipe for Fruit Butter. I had never heard of such a thing before, but the thought of spreading a rich, flavorful fruit butter on warm toast sounded absolutely divine.

Aunt Margaret explained that fruit butter was a slow-cooked spread made from fruit, sugar, and spices. It was similar to jam or jelly, but with a smoother, creamier texture. She had learned the recipe from her own grandmother, who had passed it down through the generations.

I begged Aunt Margaret to teach me how to make Fruit Butter, and she happily obliged. We spent the afternoon gathering ripe peaches, plums, and apples from the orchard. The kitchen was filled with the sweet aroma of simmering fruits and spices as we worked together to create the perfect batch of Fruit Butter.

As the fruit cooked down and the mixture thickened, Aunt Margaret shared stories of her own childhood spent helping her grandmother in the kitchen. She spoke of the love and care that went into each batch of preserves, and how those simple jars of fruit butter brought joy to her family and friends.

Finally, after hours of stirring and simmering, the Fruit Butter was ready. Aunt Margaret carefully ladled the rich, golden spread into jars, sealing them with wax and setting them aside to cool. The kitchen was filled with a sense of accomplishment and satisfaction as we admired our handiwork.

I couldn't wait to taste the fruit butter, and Aunt Margaret insisted we try it right away. We spread it on slices of warm, buttered toast and took our first bite. The flavor was incredible – a perfect balance of sweet and tart, with hints of cinnamon and nutmeg dancing on my tongue.

From that day on, Fruit Butter became a staple in my own kitchen. I made batch after batch, experimenting with different fruits and spices to create unique and delicious variations. I shared jars of fruit butter with friends and family, who raved about its rich, velvety texture and bold, fruity flavor.

Over the years, I have continued to perfect my recipe for Fruit Butter, drawing inspiration from Aunt Margaret's teachings and my own experiences in the kitchen. Each batch is a labor of love, a tribute to the generations of women who have passed down their knowledge and skills through the art of cooking.

And as I sit at my own kitchen table, spooning fruity, buttery goodness onto a slice of warm toast, I am filled with gratitude for the traditions and recipes that have shaped me into the cook I am today. The recipe for Fruit Butter will always hold a special place in my heart, a reminder of the joy and connection that food can bring to our lives.

Categories

| Cathy's Recipes | Celebrity Recipes | Fruit Butter Recipes |

Recipes with the same ingredients