Fruit butter is an excellent way to use up some of your surplus fruits. You can use fruit butter to add flavor to oatmeal, pancakes, or vanilla ice cream. You can also use it in a charcuterie board with some savory cheeses, or as a substitute for jam in dessert recipes such as cookies, cakes, or streusels.
5 lbs. of washed and chopped fruit
1/2 cup sugar
1tbs of lemon juice/ lime juice/ apple cider vinegar
a pinch of salt
any spices you would like to add to jazz up the flavor (cinnamon, allspice, anise etc)
In a large, heavy-bottomed saucepan over high heat, combine fruit, sugar, and lemon juice with enough water to just cover.
Add any spices you chose into the fruit mixture.
Bring to a boil and reduce to a lively simmer.
Simmer until the fruit is very soft, about 30 minutes.
Place fruit in the blender/food processor of through a food mill then return fruit pulp to the saucepan
Cook over low heat, stirring occasionally to prevent scorching, until the mixture has reduced significantly and is very thick and glossy, about 2 hours.
To test doneness, remove a spoonful of fruit butter and let it rest at room temperature, away from the steam, for 2 minutes. If the butter remains mounded on the spoon, it’s ready. Alternatively, spoon a little fruit butter onto a chilled plate. If the liquid runs off the fruit butter, it needs more time to cook. Place it back in your saucepan for another few minutes.
When fruit butter has reached the desired consistency, season with a pinch of salt.
Spoon into jars and let cool to room temperature.
You can store fruit butter in your refrigerator for up to 3 weeks, or place in water bath for longer storage.