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 Recipes
- Polish Plum Butter Recipe - Powidla Sliwkowe
- Hungarian Apricot or Prune Butter Recipe - Lekvar
- Peach Butter Recipe
- Apple Butter Recipe
- Pumpkin Butter Recipe
- Pear Butter Recipe
- Tomato Butter Recipe
The Skinny on Fruit ButtersThe new fruit spreads that brag about being lower in sugar were beat out a long time ago by fruit butters that use half as much sugar as conventional jams and jellies.
Polish PowidlaThe difference between this Eastern European fruit butter and conventional ones is that the fruit isn't strained before being cooked down to a smooth consistency.
Plum butter - powidla sliwkowe - is a Polish classic, although cherries also can be used. Powidla sliwkowe is not only spread on bread, it is sometimes used to flavor bigos, in sauces, as a glaze on pork or duck, and in pastries. There's even a soup - powidlanka - made from plum butter.
Hungarian LekvarLekvar is a very thick plum or apricot butter made with dried fruit and used as a spread, in pastries and in cookies.
Fruit Butter Advantages
- They can be made in small or large quantities.
- They are easy to make.
- There is no need for pectin.
- Less sugar is used than in conventional jams, jellies and preserves.
Any Fruit Works in Fruit ButtersApple is the best-known ingredient but apricots, crabapples, grapes, peaches, pears, plums and quinces also make good butters. Combining fruits can be interesting, too. Fruits like apricots, grapes, peaches and plums cook in their own juices, but apples, pears and quinces need added water when cooking.
Methods of Cooking Fruit Butter
- Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
- Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
- Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
- Oven: Heat oven to 300 degrees. Place sweetened pulp in an uncovered heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down. This produces a darker-colored butter than the stovetop type and takes longer, but it isn't apt to scorch as easily.
Processing Fruit ButtersPlace hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.
Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.