Articles related to fruit butters
Fruit Butter Information and Recipes - Eastern European Food
That's right, there's not a smidge of butter in fruit butters. The name derives from their smooth and spreadable consistency - just like room-temperature butter!
Fruit Butter, Marmalades and Other Spreads Differences
Before refrigeration, Eastern Europeans preserved the fresh fruit flavor of summer by making butters, conserves, curds, jams, jellies, marmalades and preserves.
Jams, Jellies, Fruit Butter Recipes - Recipes for Jams, Jellies ...
Jams, Jellies, Fruit Butter Recipes. Here you will find recipes for and descriptions of many jams, jellies, conserves, butters, curds, marmalades and more.
Traditional Peach Butter Recipe - Eastern European Food - About.com
Fruit butters can be made in a slow cooker and peeling isn't necessary. The volume easily can be increased -- 5 large peaches make 1 pint of butter. See this ...
Pumpkin Butter Recipe - Eastern European Food - About.com
Pumpkin butter, as all fruit butters are, is low in sugar and simple to make, especially if you use canned pumpkin! It makes a great Saturday-afternoon project ...
Traditional Apple Butter Spread Recipe - Eastern European Food
Apple trees abound in Eastern Europe and the logical thing to make with an abundance of this fruit is apple butter.
Fruit Butter Recipes - Frugal Living - About.com
Have a lot of fruit to use up? ... A unique fruit butter made from bananas, cherries and golden raisins. ... Here's a list of the best apples to use for apple butter.
Tomato Butter Recipe - What to Do With a Bumper Crop of Tomatoes ...
Tomato Butter is a great way to use an overabundance of tomatoes. ... Peach Butter Recipe · Sundried Tomato Butter Recipe · Fruit Butters, Conserves, Curds, ...
Old-Fashioned Apple Butter Fruit Spread Recipe
It could easily take 2 days to make this flavorful, homemade apple butter, but it's ... For each pint (2 cups) of fruit add: 1 cup sugar, 1 teaspoon cinnamon, 1/2 ...
Hungarian Prune or Apricot Butter (Lekvar) Recipe
Hungarian prune or apricot lekvar is the equivalent of a fruit butter or a Polish powidla or plum butter, except it's made with dried fruit. The recipe calls for just ...