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  • 2servings
  • 90minutes
  • 28calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, P
MineralsCopper

Ingredients Jump to Instructions ↓

  1. 6 cup(s) prepared fresh fruit , peeled if desired (see Tips & Techniques)

  2. 1 cup(s) water

  3. 1/2 cup(s) granulated sugar or brown sugar (see Tips & Techniques)

  4. 1 tablespoon(s) freshly grated lemon, lime, or orange zest

  5. 1/4 cup(s) lemon, lime, or orange juice

Instructions Jump to Ingredients ↑

  1. Combine fruit, water, and sugar to taste in a Dutch oven; add citrus zest and juice if using. Bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit). To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it's done. Return to a simmer to thicken more if necessary. For very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.

  2. If freezing or refrigerating, ladle the fruit butter into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tips & Techniques).

  3. Carb Servings: 1/2 carbohydrate (other). Carbohydrate Servings: 1/2.

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