These fruit butter recipes are pure gold ~ taking that end-of-summer overflow and turning it into the smoothest, most flavorful spread for cozy days ahead.
What is fruit butter?
Fruit butter is just fresh fruit, cooked way down until it’s thick, silky, and bursting with flavor. It gets pureed and sometimes strained for extra smoothness, but the magic really comes from slow cooking ~ it thickens naturally as the moisture cooks off, no pectin needed.
Unlike jam or jelly, fruit butter has a rich, velvety texture and super concentrated flavor. It’s perfect for beginners because there’s nothing fussy about it—just cook, blend, and cook a little more 🙂
That idea of reducing to intensify flavor is one of the oldest tricks in the culinary book, and fruit butter is a beautiful, simple example of how powerful it can be.
Of all the fruit preserves, fruit butter is my favorite. Luckily, it can be made with nearly any kind of fruit ~ everything from mangoes and persimmons to figs and cranberries. Here are some of the best fruit butter recipes to get you started…
Yes, and yes. It’s thick enough for a cake filling, and you can use it to flavor a buttercream frosting. You may need to add additional sugar to the frosting because the fruit butter will add moisture.
Gosh, I’ve never seen that either. I’m thinking that cucumber is a bit watery to make a good butter, but you could certainly try. You’d puree and then cook down, and definitely strain. And don’t peel the cukes, the skin would add color and flavor.
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Hi! I’m curious in how these are best stored and how long? I’d love to make these to go as part of a gift basket for family for the holidays.
They’ll last up to several weeks in the refrigerator, and you can freeze for up to 3 months.
Hi, I was wondering if we can use fruit butter as cake filling and also mix in with buttercream?
Thank you
Yes, and yes. It’s thick enough for a cake filling, and you can use it to flavor a buttercream frosting. You may need to add additional sugar to the frosting because the fruit butter will add moisture.
I’m curious about making a cucumber butter. I can’t find a recipe for one and I’m wondering how well it would work. Any thoughts?
Gosh, I’ve never seen that either. I’m thinking that cucumber is a bit watery to make a good butter, but you could certainly try. You’d puree and then cook down, and definitely strain. And don’t peel the cukes, the skin would add color and flavor.
my first try this year to make fruit butters. Can not wait to start on them.
This past year I made apple butter for the first time! Loved it!! Thanks for these!! I’ll be adding them to my list of things to make this year!!!!
Would the process for making blackberry butter be similar to the blueberry? How do I accommodate for the seeds? Thanks!
Yes, it would be similar, and you can always strain out the seeds.
My Aunt used to make grape butter with home grown Oregan grapes. It was delicious and a beautiful pink color.
Very interesting, that’s one fruit I wouldn’t have thought of…I’m going to try it!
Can frozen fruit be used instead of fresh fruit in these recipes? Thanks.
Yes, that will work fine.
Hi i was wondering if i could use a fruit butter in any home made body creams..and if yes which fruit would be ideal..thanks
I’m so sorry that I can’t weigh in here I don’t have enough experience, maybe a reader will chime in.