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!
Difference Between Fruit Butters, Marmalades, Jams, Jellies
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 ...
Turn Seasonal Fruit into Butters, Conserves, Curds, Jams, Jellies and More ... curds, and marmalades are popular ways of preserving fruits in Eastern Europe.
Fruit Butter Recipes - Frugal Living - About.com
A unique fruit butter made from bananas, cherries and golden raisins. Makes a ... Peach Butter Can Be Made In A Slow Cooker, Microwave, Stovetop or Oven.
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 ...
Low-Sugar Pumpkin Butter Recipe
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.
Fresh or Canned Passionfruit Butter Recipe
With an abundance of passionfruit around the recipe that always pops into my mind is for creamy passionfruit butter. It's so simple to prepare and is a wonderful ...
Old-Fashioned Apple Butter Fruit Spread Recipe - Desserts/Baking
If cooked totally on high, it takes all day to make this flavorful apple butter. Make sure and use one of the original crock pots for this recipe. An original crockpot ...
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 ...