Michigan State University Extension
Preserving Food Safely - 01600550
10/13/97

### MAKING FRUIT BUTTERS

     Butters can be made from most fruits or fruit mixes. Apple

    is
     the most common butter, but apricot,  crabapple,  grape,

    peach,
    pear and plum also make good butters.

     The fruit is prepared similarly to preserve fruit, but the

    soft
     fruits  should be mashed and the hard  ones  diced  or

    chopped.
     Add  water  to cook the fruit soft  enough  to  be

    pressed
    through a food mill or sieve to make smooth  butter-

    texture.

     Use  3/4 cup of sugar to 1 cup of fruit pulp for  butters.

    Do
     not make a single  batch larger than four cups  of  pulp

    plus
    added sugar.  Stir constantly when heating; the mixture

    will
     stick  easily. A heavy pan will work better  for  this

    than
    a light, thin one. Dissolve the sugar on low heat  then

    bring
    the mixture to a rapid boil and cook until thick.

     Skim  off any foam from the top of the pot and  then  pour

    the
    mixture into jars.  Process butter in  a  boiling  water

    bath
    canner.

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