Fruit Butter

Recipe by Diana Adcock
READY IN: 5hrs
YIELD: 6 pints


  • fruit (Apples, Apricots, Cantaloupe, Crabapples, Grapes, Mangoes, Nectarines, Peaches, Pears, Plums, Quince)
  • fruit juice or water


  • Wash and prepare fruit.
  • peel, core and chop whatever your using.
  • Cook fruit with water or in its own juice or juice you add in a large pot until soft.
  • Remove fruit from pan with a slotted spoon and put through a food mill, a press or a fine sieve into a bowl.
  • Discard cooking liquid or make into a jelly.
  • Measure pulp and add 1/2 cup of sugar for each cup of pulp.
  • Add flavorings of your choice like cinnamon and nutmeg or cinnamon schnapps for apples and ginger for pears.
  • Place fruit butter in a shallow glass or stainless or enamel baking pan.
  • Cook at 300 degrees-stirring occasionally for 1 1/2 hours and up to 3 hours; it depends on how much liquid must be cooked off (If you have added liquor your going to be on the outside of this chart).
  • You will want your fruit butter thick and creamy.
  • You can test by freezing a saucer at the beginning of making butter.
  • Place a spoonful of butter on saucer.
  • If no rim of liquid forms around the edge of butter, it is done.
  • Ladle into clean hot jars leaving 1/4 inch head space.
  • Process in a boiling water bath for 10 minutes.
  • As you can tell there are no set amounts so I will put in an average amount in the serving section of posting this recipe.
  • Note that I use half pints or pints only.