Fruit butters are the ultimate summer treat ~ they turn a late season glut into the silkiest, most intensely flavored spread imaginable, and help stock the larder for so many cozy fall and winter recipes to come.
What is fruit butter?
Fruit butter is fresh fruit that has been cooked thoroughly, then pureed, and cooked a little further to reduce it to a smooth spread. Often it is put through a mesh strainer to refine it further. Fruit butter differs from most jams and jellies not only because the texture is much smoother, but because there is no pectin added, the thickening comes from slowly cooking off the moisture in the fruit. A true fruit butter has a unique silky mouth feel and intense fruit flavor. Fruit butters are perfect for cooks who don’t have much experience with jam or jelly making because it’s almost foolproof. Just cook, puree, and cook some more 🙂
Intensifying flavor by reducing, or cooking down, is a time honored culinary tradition and is the secret to so many great recipes. Fruit butter illustrates this technique in its purest form.
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…
Make a cocktail ~ Smooth fruit butter incorporates well into cocktails. This Apple Butter Old Fashioned from Half Baked Harvest sounds like the perfect fall drink.
Add it to a sandwich ~ A little apple or plum butter on a grilled cheese sandwich is a decadent twist on a classic.
Do something unexpected ~ The sweetness of fruit butters can make a great addition to savory recipes, too!
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.