Fruit butter is a soft, spreadable food that can be made from various fruits, including apples, plums, pears, and cherries. It is easy to make at home with less added sugar than jelly recipes and can be stored in the refrigerator or freezer. The fruit is cooked until it becomes a smooth texture and can be made using different cooking methods such as stovetop, oven, microwave, or pressure cooker. Canning techniques can also be used to store fruit butter for several years.
Fruit butter is a food, similar in many respects to fruit jellies or jams, that is soft and spreadable and can often be used in baking or as a topping for toast and similar products. Apple butter is perhaps the most common form, although butters made from plums, pears, cherries and other fruits are also quite popular. It’s easy enough to make at home and usually has less added sugar than most jelly recipes. The fruit is typically cooked extensively, through a variety of methods, until it becomes a soft, smooth texture resembling butter at room temperature. Fruit butter can be stored as preserved fruit and can be kept for several weeks in the refrigerator or frozen for up to a year.
The fruit for fruit butter is typically strained to separate the juice and flesh from the seeds and skin. While some recipes may call for the use of the skin as well, sometimes this can result in a somewhat grainy butter. The juice and flesh of the fruit are then cooked, sometimes with a little water or juice, together with sugar until the right consistency is reached. The fruit butter should be about the consistency of room temperature butter and should coat a spoon well enough that it doesn’t fall off the spoon when flipped.
While you can use a number of different cooking methods to prepare fruit for fruit butter, cooking on a stovetop can often be the fastest method. The main downside to using a pot on a stovetop is that it still takes an hour or two to cook, and frequent stirring is required to ensure the fruit doesn’t scorch or scorch. Fruit butter, on the other hand, can be made in a large baking block and placed in an oven instead of a stovetop. While this may take an hour or two longer than stovetop mixes, you don’t need to shake them as often to avoid burning.
Microwaves can also be used, although this can be a lengthy and somewhat cumbersome process. Fruit butters can also be made in an unsealed pressure cooker overnight. The final product can be jarred and refrigerated for several weeks or frozen for up to a year. It can also be sealed in a jar through basic canning techniques, allowing canned fruit butter to be stored for several years. Anyone who cans should take care to follow canning procedures correctly to ensure a strong, bacteria-free seal.
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