How to Make Seasonal Fruit Butter in Your Slow Cooker + A Bonus Recipe (2024)

FAQs

How do you know when fruit butter is done? ›

To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it's done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.

Fruit butters are sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Their smooth, spreadable texture makes them an ideal substitute for butter on bread, toast, or muffins. Although apple butter may be the most well-known of the fruit butters, they may be made from any firm fruit.

Spread it on toast, heat it up and serve on ice cream, even use it on grilled meat. Use apple butter on top of brie or melt havarti cheese on bread and top with peach butter. Fruit butters will last for one to two weeks in the refrigerator but they can also be frozen, using freezer-safe packaging.

Strain your puree, if necessary, to remove seeds, bits of peel, or any lumps. Put the smooth puree back into a clean pan, add lemon juice, and continue to cook, stirring often, until the mixture is thick enough to coat the back of a spoon. Cool and then refrigerate. It will thicken further as it chills.

Slice your butter sticks, so they fit into the reservoir, then close the lid. Consult the time and temperature calculator: 170°F degrees, and infusion for 5 hours. Some infüsiasts go up to 10 hours at 160°. This step will result in excellent infused butter.

Apple butter is thickened by cooking it until most of the liquid has evaporated. This is usually a rather lengthy project, but results in a very thick, smooth texture. I prefer to use a slow cooker to do the final cooking of the apple puree.

Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters are cooked for over 6 hours ,at a low temperature, allowing the product to thicken.

Apple is probably the most popular butter, but apricot, peach, pear, plum, fig, quince and crab apple are also suitable. Butters can be made from fruits that have fallen to the ground and are generally not considered high enough in quality to can.

Storing and Using. Store the finished fruit butter in airtight containers in the refrigerator or freezer. Fruit butter will last about 10 days stored in the refrigerator and up to 3 months in the freezer.

butter is composed of at least 80 fat. so it will go through lipid oxidation. turning it rancid over time. the cream used to make butter has been pasteurized.

How do you use fruit butter? ›

It can be expected to last for about six months in the fridge. Of course, no recipe or storage method is perfect, and you should still keep an eye out for signs of spoilage whenever you are enjoying your fruit syrup to keep yourself from ingesting anything unpleasant or dangerous to your health.

Fruit butters, as their name implies, are smooth, creamy spreads. They are made by slowly cooking fruit pulp and sugar to a thick but spreadable consistency. Spices or a second fruit are often added to enhance the flavor. Fruit butters are often made with less sugar than jams and have less of a candied fruit flavor.

Do I need to peel the pears? You can make this recipe with either canned pears, which require no prep (you just need to drain them), or you can use fresh. If using fresh core them and cut them into chunks. You don't have to peel fresh pears as we do blend them after cooking to get a smooth butter.

Add equal parts flour to the melted butter.

To check for doneness: Spoon out some of the apple butter, turn the spoon upside down. The apple butter should cling to the spoon without falling off right away. If it does fall off, continue cooking to remove more of the liquid.

Increase speed to medium-high and beat butter and sugar for 1-2 minutes, or until mixture is smooth, has lightened in color, and has significantly increased in volume. For best results, scrape down the sides and bottom of the bowl with a spatula at least once or twice before the creaming process is complete.

Any sour or off-putting smell means it's a goner. Same goes for taste: If it tastes sour or off, toss it out. 5 And don't worry, a small taste of rancid butter won't hurt you. Of course any visible mold, discoloration, and changes in texture are visible cues that it's time to throw the butter in the trash.