Fruit butter is made by cooking down the fruit mixture until thick and sticky instead of adding pectin to set the mixture as you do with jam. Spread on whole-grain toast or stir into plain yogurt. Butters are supposed to be smooth and well, buttery, so we prefer to peel stone fruit, such as apricots, nectarines, peaches, and apples and pears. If you’re making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve for the smoothest result. Try the combination of blueberries with lime juice and zest or plums with orange juice and zest.
Lifestyle: Quick (under 30 minutes), Kid-Friendly
Season: Spring, Summer, Fall, Winter, All Seasons
Type os dish: Sauces & Gravies, Breakfast & Brunch, Breakfast & Brunch
Diets: Heart Healthy, Low Calorie, Low Cholesterol, Low Saturated Fat