Fruit Butter Recipe


Difficulty LevelEasyCuisine
CourseMain Ingredient


 Cooked fruit pulp8 Cup (128 tbs)
 Honey To Taste
 Apple butter1 Tablespoon
 Ground cinnamon4 Teaspoon
 Ground cloves2 Teaspoon
 Apricot butter1 Tablespoon
 Lemon juice1⁄4 Cup (4 tbs)
 Ground nutmeg1⁄2 Teaspoon
 Peach butter1 Tablespoon
 Ground cinnamon1 Teaspoon
 Pear butter1 Tablespoon
 Grated orange rind1 Teaspoon
 Orange juice1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2215 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 176.7 mg7.4%

Total Carbohydrates 277 g92.5%

Dietary Fiber 18.7 g74.8%

Sugars 47.5 g

Protein 148 g295.7%

Vitamin A 1646.9% Vitamin C 1384.1%

Calcium 1764.1% Iron 116.2%

*Based on a 2000 Calorie diet


Before making butter, read the general instructions for preserving fruit spreads at the beginning of this section.
If you're not using fruit pulp left over from making jelly, prepare fruit by cooking it, in just enough water to prevent sticking, until quite soft, about 30 minutes.
Press fruit through a food mill.
Measure pulp, and add honey and additional flavorings according to amount you have, using basic recipe as a guide.
Place flavored pulp into a large heavy pot, and simmer until spread is thick, stirring frequently.
This will take from 15 to 30 minutes, depending on juiciness of fruit.
Spoon hot butter into hot sterilized jars.
Seal, and process in a boiling water bath for 10 minutes.