This is a comprehensive guide to making delicious fruit butter from 13 different fruits.
Preparing Fruit for Butters
Apples: Peel, core and slice or quarter. Cook with half a much water or apple cider as fruit or use a combination of the two liquids.
Apricots: Skin, pit and crush fruit. Cook in its own juice or one-fourth as much water as fruit. Orange juice is also tasty.
Cantaloupe: Seed and peel, retaining juice. Chop or puree pulp. Cook in its own juice.
Crabapples: Quarter. Cook in one-fourth as much water as fruit.
Grapes: Remove stems, crush and cook in own juice.
Mangoes: Use half-ripe mangoes. Peel and slice. Add 1 to 2 cups of water to every 6 cups of sliced fruit. Cook until soft enough to mash.
Nectarines: Peel and pit. Crush or slice fruit and cook in its own juice.
Peaches: Peel and pit. Crush or slice fruit and cook in its own juice.
Pears: Remove stems and blossom ends. Quarter and cook with half as much water as fruit.
Plums: Halve or quarter; pit. Crush and cook in own juice. With very small plums, pits will strain out.
Prunes (dried): Pit and cook prunes in a little water until soft.
Quince: Remove stem and blossom ends; cut into small pieces and cook with half as much water as fruit.
Rhubarb: Chop. Cook with 1/2 cup water to every 2 pounds fruit.
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