Recipe by Manami
From Barefoot Contessa Parties, 2001.
Top Review by meedeeter
I make this all the time, using all kinds of preserves and jams and jellies! I usually double it because I figure if I'm going to take the time to make something, I'm going to make a lot. I like it more than the other butter recipes on here and I've tried them all to date. The only thing is, I whip up my preserves first, and then I melt my butter and add the melted butter to the preserves, whipping them up together. The texture is much better that way!
- 1⁄4 lb unsalted butter, at room temperature
- 1⁄2 cup good raspberry preserves or 1⁄2 cup non-sweet raspberry preserves
- 1⁄8 teaspoon salt