Fruit Butters
...are made from fruit
that is first, properly, cooked in fruit juice until softened, then
forced through a food mill to remove skin, seeds, stems, et. al..
The pulp is cooked with a minimum of sugar for hours and hours,
until most of the liquid is evaporated, the puree is reduced by
half, and the ‘butter’ is the consistency and texture
of soft butter, without the fat. Spices are used assiduously, to
retain the robust flavor of the original fruit.
Fruit Butters are used like any jam or jelly, even
in cooking. However, my niece once ate our Apple Butter as her main
sustenance when she had the flu (pectin is a great homeopathic);
my grandson called our Pumpkin Butter “Pie in a jar,”
while devouring it on the way home from helping at a craft fair.
Pixilated Pumpkin Butter, 12 oz.
Slow-Baked Apple Butter, 12 oz.
