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