Fruit Butter

This recipe originated from the El Dorado County (CA) Master Food Preservers booklet, "Jams, Jellies and More".

FRUIT BUTTER

Fruit butter is made by cooking fruits until soft, pressing through a sieve, pureeing in a blender or food processor and adding sugar. This mixture is cooked until thick enough to spread when cold. It is important that the fruit be heated thoroughly and quickly before pureeing. Different fruits may be blended for flavorful enhancement.

Granulated white or brown sugar may be used. Brown sugar gives a darker butter with light fruits and a more pronounced flavor with bland fruits.

Spices are added to fruit butters to enhance and improve their flavor.

Lemon juice may be added to increase the acidity.

When adding sugar and spices taste as you proceed. Experiment with various amounts of sugar and spices to find the most desirable flavor.

General Directions ‑ Use sound, ripe fruit. Wash fruit thoroughly and prepare as follows:

1 Cook the fruit until it is soft, stirring constantly.

2 Puree in a blender or food processor or press through a colander or food mill.

3 Measure pulp and add about one half as much sugar as there is fruit pulp. Taste to determine sweetness desired.

4 In a large kettle, boil rapidly stirring constantly to prevent scorching. As the butter begins to thicken reduce the heat.

5 Add spices and lemon juice near the end of cooking time.

6 Continue to cook until butter is thick and almost flakes from spoon. Or test for doneness by spooning a small quantity onto a cold dish. The butter is done when no rim of liquid separates around the edge of the butter.

7 Ladle butter into hot jars leaving ½” head space

8 Wipe rims of jars, place lids and rings on jars, tighten finger tight.

9 Process in a boiling water canner for 10 minutes.

SPECIFIC DIRECTIONS

Apples ‑ slice or quarter apples. In a large kettle combine apples with a small quantity of water or apple juice. To prevent browning 1 ‑teaspoon of lemon juice may be added for each 8 to 10 cups of pulp. Cook apples until soft. Puree apples, strain out fibrous material. Cook puree with desired amount of sugar and spices.

Apricots ‑ remove pits crush fruit and cook in its own juice. Lemon juice may be added to prevent browning. Follow the instructions given with apples for pureeing, adding sugar, and spices.

Grapes ‑ crush, cook in own juice then follow instructions given with apples for cooking puree and adding sugar and spices.

Guavas ‑ remove blossom and stem ends, slice fruit and cook until soft. Follow instructions given with apple for straining the puree, adding sugar and spices.

Mangos ‑ use partially under ripe mangoes. Slice and cook with 1 to 2 cups of water for every 6 cups of sliced fruit. Follow the instructions given with apples for pureeing, adding sugar, and spices.

Peaches ‑ scald and remove skins and pits. Crush fruit and cook in own juice. Follow the instructions given with apples for pureeing, adding sugar, and spices.

Pears ‑ remove stem and core but not skins. Quarter or slice and cook in a small amount of water to prevent scorching. To prevent browning, 1 tablespoon lemon juice may be added for each 8 to 10 cups of fruit pulp. Follow the instructions given with apples for pureeing, adding sugar, and spices.

Plums ‑ halve or quarter and remove pits. Crush and cook in own juice. Follow the instructions given with apples for pureeing, adding sugar, and spices.

Quince - remove blossom end and core but not skin, cut into small pieces. Cook using one-half the amount of water as fruit. Follow the instructions given with apples for pureeing, adding sugar and spices.

Cooks notes:
I had approx. 7.5lbs of ripe Bartlett pears plus 1lb of small Asian pears. Following the processing directions above, I added 2 cups white sugar and 2 cups light brown sugar. This was plenty of sugar. I did not add any spices as I loved the intense pear flavor and wanted to preserve it in all its glory. I chose a combination of white and brown sugar because I was afraid the brown sugar might overwhelm the pear flavor. I am satisfied with the results, but either kind of sugar or combination will work well. Next time I may use less sugar as the finished product is quite sweet. However, if fruit butter is like jam the sweetness may mellow in the jar.

After cooking the fruit down I tested it using the cold spoon test. Place a few metal spoons the freezer before you start your project. Once your fruit has cooked down to a consistency you think will work then remove a spoon from the freezer and dip it in the fruit butter. If the fruit sticks to the spoon and does not run off AND there is no liquid ring around the fruit on the spoon then it is be done.