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Fruit pulp, sugar, spices, lemon juice or apple cider vinegar are all slow-cooked before being ground into a spreadable consistency to create fruit butter. Purée the ingredients in an immersion blender or food processor for a smoother finish. Fruit butter is less sweet than jelly and has a thinner consistency than jam. It's popular to use the tasty spread as a garnish, filler, topping, or light snack. A variety of fruits may be used to produce fruit butter.
Difference Between Fruit Butter And Jam
While jams require a lot of sugar to maintain the natural fruit's colour and texture, fruit butter can be produced sugar-free but frequently incorporates sweetness. While jam has an uneven texture, fruit butter is usually puréed into a consistent pulp (producing applesauce is the first stage in making apple butter). Fruit butter is opaque and has a subdued brown hue, whereas jam is colourful and somewhat translucent.
Types Of Fruit Butter
The following are the types of fruit butter:
Apple Butter
Apple butter is a spreadable preserve that is created by slowly boiling apples with allspice, cloves, cinnamon, and nutmeg. Long-term low-heat cooking caramelises the apples, concentrates their flavour, and gives them a spreadable consistency. The distinctively smooth texture of apple butter is then achieved by milling, pureeing, or blending the cooked apples.
Pear Butter
Apple butter's slightly more refined relative is pear butter. It's easy to prepare and familiar, but it also has that "wow" aspect that makes it equally at home when whipped and served with gingerbread as when liberally spread over toast.
Making pear butter is an easy way to pack all that fall flavour into a few 1/2-pint or pint-sized jars if you've ever had an abundance of pears, generally in the fall, and you've been at a loss for what to do with them.
Pumpkin Butter
Toeing the line between a jam and a butter spread, pumpkin butter is in the same category as apple butter and other fruit butters. The term "butter" might be deceptive when referring to pumpkin butter and its relatives. Fruit butters don't contain any milk products. Rather, the term "butter" describes how spreadable the mixture is; like milk butter, it's frequently used as a bread topping. Fruit butter belongs closer to the jam and jelly group. Fruit butter, however, is not so much a jiggly jelly or jam as it is a purée. It's not nearly as sweet and thicker.
Peach Butter
Only three components are needed to make peach butter: sugar, water, and fresh peaches. Peach butter tastes fresh and delicious without the addition of spices, though they are welcome. Try this recipe to savour the fruit's delectable flavour throughout the year when peaches are in season and you have an abundance of them in your fruit bowl.
Fig Butter
Fig butter is a rich, spreadable preserve made from ripe figs that are cooked down into a thick, smooth, and slightly sweet mixture. It’s similar to other fruit butters, like apple butter, but has a unique earthy, honeyed flavour that pairs well with both sweet and savoury foods. Fig butter often contains minimal added sugars since figs are naturally sweet and sometimes includes spices like cinnamon or nutmeg for warmth.
