As a kid, I was fascinated by the lives of long-dead historical figures. I devoured those blue-bound “When They Were Young” biographies, absorbing the childhood details of Helen Keller, Susan B. Anthony and Clara Barton. I was a particular fan of Betsy Ross, in part because I’d taken the walking tour through her cramped colonial home in Philadelphia’s historic district (later, when we were back in California, I delightedly wore the Quaker sunbonnet my grandmother bought me at the museum gift shop).
One aspect that I found particularly entrancing in these “biographies” (looking back, I realize that these volumes were probably far more fiction than fact) was the way in which food preparation was detailed (this is also why I read and re-read all the Little House books).
There’s one scene in the Betsy Ross book that has always stuck with me, in which she (as a seven or eight year old) is given the task of tending the apple butter, as it slowly cooks over an open fire. She uses a wooden paddle to scrape the scum off the top of the butter and a long wooden stirrer, with which to ensure that the butter doesn’t burn on the bottom of the pot. I found this description, of a little girl being tasked with such responsibility, so very appealing. As a child of similar age, I longed to participate in the activities of food preparation, and to have a hand in making things from scratch.
However, in those days, our applesauce came from a jar and the only thing we spread on bread was strawberry jam from a large, blue plastic bucket (the one with a white handle and lid). It wasn’t until my family moved to Oregon a few years later, and we found ourselves in a new/old house with gnarled old apple trees down at the very back of the property, did we even attempt to make apple butter (there is little in the world that tastes better than apple butter made from antique, windfall apples).
These days, homemade fruit butters are an integral part of my summer and fall preserving routine. After the jump, you’ll find my general fruit butter technique, it’s not a specific recipe, but instead a flexible approach that can expand or contract, depending on how much fruit you have. I also have a half pint jar of pear butter to give away. If you want it, leave a comment by Friday, September 18th at 11:59 p.m.
I tend to make fruit butters in a two (or more) day process. Starting with the whole peaches, pears or apples, I simply cut them into chunks (the apples get peeled, but I leave the skins on the peaches and pears) and cook them down into sauce with a little bit of water. When they can be squished with the flat side of a wooden spoon, I puree them with an immersion blender. If you don’t have an immersion blender, you can use a regular blender (working carefully in batches) or a food mill to create a smooth sauce from the cooked fruit.
Now you begin to cook the sauce down into butter. This can take anywhere from three to five hours on the stove top at its lowest setting, depending on the amount of butter you’re making, the width of your pot (wider pot means more space for evaporation) and the level of heat that you cook over. This is best done on a lazy Sunday afternoon, so that you can give it a stir every 15 or 20 minutes. If you have a splatter shield, the kind typically used for frying, I’d use it here, as fruit butters can get a bit sputtery while cooking down.
Alternately, if you don’t have that kind of time, you can put your fruit sauce into a slow cooker and let is slowly cook down overnight or while you’re at work (I don’t recommend letting it go in the slow cooker for more than eight hours, so if you’ve got a long commute, you might not want to do it during your workday). You can also make the sauce one day, refrigerate it overnight and then cook it down into the butter the following day (or even a few days down the line).
While it cooks down, I like to add 3-4 teaspoons of cinnamon, about half a freshly grated nutmeg, some ground cloves and several cups of honey and/or sugar. The amount of sweetener is up to you, although you should add some, as it helps with the preservation of your finished product. I typically start with two cups and then taste, adding more if necessary. However, because you’ve concentrated the natural sweetness of the fruit, you shouldn’t need to much sugar or honey. I also will add the juice of 1-2 lemons, if I find that it needs a punch of acidity. Keep tasting, as it’s the best way to find a balance of spices and sweetness that works for you.
Once the butter is thick, seasoned and spreadable, get your jars out. I find that my typical batch makes 5-6 pints of butter, but your mileage will vary. Pour the hot fruit butter into clean jars, wipe rims, apply lids/rings and process in a boiling water canner for 15 minutes (starting the time when the water returns to a boil). When the time is up, remove the jars from the water and let them cool on a towel-lined countertop. When the jars are cool to the touch, check the seals by removing the rings and lifting the jars by the edges of the lid. A good seal means that the lid will hold fast.
Label your jars of fruit butter with the variety and the date. Store in a cool, dark place for up to six months.
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Comments ( 79 )
[...] Fruit Butters: Peaches, Pears, and Apples. We’re planning on going apple picking this weekend, and I’m loving the search for some great apple canning recipes. I’d like to use Tim’s grandma’s recipe, but this discussion of how fruit butters are made in general is a great resource. [...]
T-minus 351: link roundup « Ashley & Tim in Wisconsin added this comment on Sep 17 09 at 3:36 pm[...] Here’s another take on pear butter, which is slightly different from mine. [...]
Food in Jars » Canning Catch-up added this comment on Oct 25 09 at 11:06 pm[...] Crock Pot Pear Butter adapted from Food In Jars [...]
Canning Pears « Naturally Frugal added this comment on Oct 26 09 at 5:28 pm[...] I like slightly chunky, unsweetened applesauce, seasoned with lots of cinnamon, nutmeg and a dash of cloves (depending on how I’m feeling, sometimes I’ll also add a bit of allspice or powdered ginger), so once the skins are removed and the apples are smashable with the back of a wooden spoon, I’m done. However, if you like a smoother product, feel free to puree or run through a food mill (at this point, you could also go in a different direction and cook it down further, for apple butter). [...]
Food in Jars » Homemade Applesauce added this comment on Nov 19 09 at 12:11 am[...] this: 1. Stovetop cooking, which requires a stir every 15-20 minutes for 3-4 hours on the stove (see here), 2. Adding vinegar to the mix and cooking for a little less time (see here), or 3. Hauling your [...]
Preserve a Peck of Apples – Part 2 « The Foodie Scientist added this comment on Nov 25 09 at 1:23 am1. Kathy Kensinger added this comment on Sep 15 09 at 3:07 pmI love your website! I made some apricot butter from our backyard garden and it turned out nice & spicy. But how do some canners get that dark dark color with their apple butters?
Kathy, the deep color comes from the long cooking times and the addition of cinnamon. -Marisa
2. Kathy added this comment on Sep 15 09 at 3:14 pmI have never tried fruit butter, but may have to if I get to taste yours. Thanks for the recipe.
3. Steven Tomcavage added this comment on Sep 15 09 at 3:47 pmI have fond memories of eating apple butter as a kid growing up in Pennsylvania Dutch Country. I make my own applesauce but I’ve never gone the extra step to make apple butter. It sounds easy enough, though. I may give it a try this Fall!
4. Jackie added this comment on Sep 15 09 at 3:53 pmI’ve never tried fruit butter either, but oh how I want to!
5. Jane added this comment on Sep 15 09 at 3:57 pmI’m looking forward to when the apples are in full bloom to make apple butter.
Would love to try a jar of yours.
6. Kimberly added this comment on Sep 15 09 at 4:09 pmI love fruit butters… have made nectarine, apple and paradise (using the ratios of apple, cranberry and quince that go into paradise jelly). I usually make pears into a gingery jam, but think I’ll try some as butter this year, too.
7. Chloe (Naturally Frugal) added this comment on Sep 15 09 at 4:10 pmReading Little House on the Prairie and all those other books also gave me a thirst for the homestead/homemade life. I loved reading about tending to the farm, raising animals, and cooking from scratch. Hopefully one day we can start our own little farm, maybe even with a bubbling brook down the way.
Fruit butter sounds divine, and is next on my list once I can get a hold of some pears. Hoping to swipe some tonight.
8. Elaine added this comment on Sep 15 09 at 4:15 pmHow many pounds of fruit do you use to make your batch of 5-6 pints?
Elaine, to be perfectly honest, I’m not sure (which is why I didn’t include a number in the post). I’m guessing that I had between four and five pounds of pears. I typically fill my 5 1/2 quart dutch oven up 4/5 of the way to start and then the fruit cooks down from there. -Marisa
9. Another Marisa added this comment on Sep 15 09 at 4:31 pmI love apple butter! (True to my Penna Dutch roots, I like to eat it with cottage cheese as a snack…)
Why do you suggest only storing it for 6 months (as opposed to 1 year, like for jams and jellies)? Thanks!
10. Melissa added this comment on Sep 15 09 at 4:39 pmI recently started canning and have really enjoyed your blog. I haven’t tried any fruit jams or butters yet – though I really want to!
Also, in a prior post, you mentioned pickling okra. Do you plan on sharing the recipe?
Melissa, when I pickled okra, I used the same brine that I used for the pickled asparagus. Pack the jars by inserting half the okra with the tips pointing up, and the rest with the tips pointing down (so that you have two layers of interlocking okra. Top with hot brine and process just like the asparagus. -Marisa
11. Joe C added this comment on Sep 15 09 at 4:47 pmId love to win a jar of fruit butter. Ive only ever had apple butter and it wasnt homeade!
12. Claire added this comment on Sep 15 09 at 4:56 pmOoh, pear butter sounds divine. I might have to try this.
13. Jill added this comment on Sep 15 09 at 5:04 pmI so love fruit butters, and I so love this blog. You’ve inspired me! And I’d love to try your pear butter, it sounds fantastic!
14. Andrea added this comment on Sep 15 09 at 5:19 pmOoooh, to have pear butter… My boyfriend and I went picking a couple of days ago and I was very disappointed with the pear yield–which turned out to be none. The orchard we went to had gotten blight on the Boscs (and it isn’t quite time for them here yet anyway) and their Bartletts were too well picked over to get anything without ladders. I was awfully sad, as I had been looking forward to doing my own batch of apple-pear butter. Perhaps I’ll just have to get enough for a small batch from the grocery. *sigh*
15. Paula added this comment on Sep 15 09 at 5:22 pmthat pear butter will be mine!!
16. Ann P. added this comment on Sep 15 09 at 5:37 pmi havent made pear butter, but i’ve made peach and apple this year already! it turned out wonderfully, i did the slow cooker method, overnight.
17. Kathy added this comment on Sep 15 09 at 5:39 pmOoh- would love to win that pear butter. I put up two batches of peach butter last weekend, and tonight need to start peeling the box of apples to start on the apple butter. I cannot wait to smell my house while it’s cooking! (I use a large roaster crock-pot)
18. Ahava added this comment on Sep 15 09 at 5:53 pmMy mouth is watering at the thought of fruit butter and memories of my granny’s apple butter. In other words, “Pick me, pick me!” ^_^
19. Fran added this comment on Sep 15 09 at 6:02 pmI am not that into apple butter, but I would like to try pear butter to see if I like it better.
20. Chloe added this comment on Sep 15 09 at 6:12 pmI hope to go apple picking in a few weeks and make my first batch of fruit butter. Pear sounds divine!
21. daisy mae added this comment on Sep 15 09 at 6:16 pmI know my mom would use her apples to make apple jelly, then the “leftovers” from the jelly juicing process, she would use to make apple butter.
I had some awesome pumpkin butter recently – so I think my first attempt at “butters” will be some pumpkin butter.
22. Betsy added this comment on Sep 15 09 at 6:18 pmJust found your blog and LOVE IT! I’d love to try your butter – both eating the one you made, and using your recipe to make my own! Can’t wait!
23. melissa added this comment on Sep 15 09 at 6:28 pmI love making apple butter but I’ve not tried it with anything else. What an excellent experiment.
24. Liz added this comment on Sep 15 09 at 6:31 pmI wish you had posted this like 4 days ago before I too began the epic adventure of making peach butter. The recipe I had said it would take up to….UP TO….and hour to cook down. Yeah, it took two and a half and it probably could have gone longer. Well, we’ll see how this batch goes, I can still get some good peaches here in RI so maybe I’ll try again or just move onto the apple butter. I definitely need to try it with added spices. I had wanted to do a rum peach butter. Maybe next weekend.
25. Emily added this comment on Sep 15 09 at 6:49 pmI am right there with you about childhood books with descriptions of food preparation! The Little House are so wonderful for that — especially Farmer Boy, which, as I recall is all about food. I am reading my 6 year old the All of a Kind Family books which are filled with descriptions of traditional Jewish delicacies.
I must say, I want to do fruit butters, especially some of those ginger-pear butter recipes I’ve seen but the cooking time is scaring me a bit.
Emily, if you’ve got a crock pot, it’s really the best way to go. You can wander away from it without worrying that it will scald, which is a wonderful thing. -Marisa
26. Andrea added this comment on Sep 15 09 at 7:23 pmI love fruit butters too! I made peach butter overnight in the slow cooker. When we woke up the next morning, the whole house smelled DIVINE. Then we ate it on some homemade biscuits and all died and went to heaven. I’m hoping to get some apples at the u-pick to do apple butter with. But, I’d love some pear butter too!
27. anniemade added this comment on Sep 15 09 at 7:45 pmi am all about entering contests recently. i would provide a Fine Home for your delicious butter. thanks!
28. itsworthalook added this comment on Sep 15 09 at 7:59 pmHey! I’m in Philly too! Last year I stopped at a strangers house and asked if she planned to use the beautiful pears on her tree. She said “no, but what do you plan to do with them?” I made pear butter for the first time, took her a jar to say “thanks” and used the rest as my Thanksgiving gifts. I did use the crock pot, and did stir quite often! I enjoy your site- thanks!
Yay for fruit gleaning! Good for you for getting those pears! -Marisa
30. Sally Kennedy added this comment on Sep 15 09 at 10:45 pmAny ideas for pumpkin butter? My brother gave me some great pie pumpkins – I saw a jar of pumpkin butter at an Amish store and would like to try to make a small batch….
Sally, I’ve never made pumpkin butter, so I don’t have a go-to recipe. It’s something I plan on doing once I get back from my honeymoon though, so stay tuned. -Marisa
31. RobbingPeter added this comment on Sep 15 09 at 10:54 pmWould doing a slow cook in the oven be an option? I am thinking about the tomato jam post I saw on Hunter Angler Cook and he cooked tomatoes in the oven for hours.
It is almost apple season here and Butters are definitely on the list.
You could definitely do a slow cook in the oven. -Marisa
32. Liz added this comment on Sep 15 09 at 11:35 pmOh my goodness. I grew up with apple butter, but have yet to try the pear variety. Pears are my most favorite fruit and I would love to sample your recipe. Would it be laying it on too think to mention that my birthday is this Saturday, the 19th?
Looking forward to future posts!
33. Aviva added this comment on Sep 15 09 at 11:45 pmCan’t wait to try making my own apple butter this year. Would love to try some pear butter as well.
34. Tish added this comment on Sep 16 09 at 5:12 amI make jam and quince paste every year, but haven’t run into fruit butter. Sounds interesting and I suspect my boys would love it. I’ll bookmark this for next autumn (April/May down under).s
35. Melissa added this comment on Sep 16 09 at 7:34 amI made pear butter last week but wanted a punch so cooked it down in ginger beer. It added flavor and sugar and turned out great. Thanks for the very interesting and inspirational blog, I really enjoy it.
36. Barbara added this comment on Sep 16 09 at 9:53 amMy husband loves all of the fruit butters. I have never tried making them, but used to can a lot. So, maybe I will give it a try! You make it look so easy.
37. michelle added this comment on Sep 16 09 at 10:09 amRecently, we bought apple butter at the store (I know- shame on me. I didn’t realize we were out and the boys wanted pb&ab sammies for lunch the next day.) When they tasted storebought apple butter for the first time, my oldest said “What is this? I thought you got apple butter!” I’m so proud! I usually make apple and pumpkin butter and ginger-pear preserves (all of which can be used to make an incredible quick bread), but would love to try my hand at pear butter!
38. Through The Canon added this comment on Sep 16 09 at 10:12 amI made apple butter for the first time last weekend. I think we might have the same cast iron enamel pots. Is yours a Food Network one? My spoon looks the same and everything. It is my favorite pan to use for cooking down food to can, and for making soups. I have been looking for a canning blog to follow for a few months now. Glad I run across yours, it’s ,my favorite!
39. Meagan added this comment on Sep 16 09 at 10:45 amThank you so much for posting this recipe for fruit butter. I’ve been thinking about making some for a while as Christmas presents for my family. I’m not too sure how they’ll like it…last time I gave my parents some yellow tomatoes my dad refused to eat them because they weren’t “real” red tomatoes. *Sigh* Fruit butter isn’t real butter either but he might eat it if I say it’s just super thick jam. Thanks again for the recipe.
40. Nancy added this comment on Sep 16 09 at 11:07 amI envy people with access to sweet apples! Even to buy . . . Anybody ever do a crabapple butter? What do you think? I’m planning on jelly–probably the better choice for crabapples. I’m interested in pumpkin butter, too.
41. Jes added this comment on Sep 16 09 at 12:24 pmI’m really interested in getting into canning and preserves and was thinking about a fruit butter as my first attempt. This looks delicious. Hopefully I’ll have the nerve to give it a go!
Jes, definitely try it. Fruit butters are really easy to make. -Marisa
42. Lisa added this comment on Sep 16 09 at 12:58 pmLast year, my brother and sister-in-law had an old-fashioned apple butter making event on their farm for friends and family. We peeled and cut 15 bushels of apples the night before, put it in an old, huge brass pot, and the next morning, lit a fire under it. The stirring paddle had about an 5 foot arm, and attached paddle in the butter had holes cut into it. It cooked down by at least half, and was very difficult to stir at the end. It was a good time with a fun bunch of people, and really did harken back to the times when people did food preparation communally.
43. MichiganPete added this comment on Sep 16 09 at 1:06 pmHalf a nutmeg? Are we missing a measurement? (not that I measure spices in my applesauce, but…)
I’m finally going to break down and try my hand at apple butter this year – sounds fairly simple!
You’re not actually missing a measure. I meant half a nutmeg (the whole kind), grated. If you only have pre-grated nutmeg, use about a teaspoon. -Marisa
44. Serina added this comment on Sep 16 09 at 3:01 pmI will start making apple butter this next week. Oh, the flavors of childhood all sealed up in a jar of goodness. YUM!
45. Valerie added this comment on Sep 16 09 at 4:27 pmWow! I never thought about trying this, thanks for idea!
46. Dale added this comment on Sep 16 09 at 5:55 pmOh, me loves me some fruit butter! I am spending the day Friday making tomato paste and marinara sauce. I have a large bowl of wild plums in my fridge too, that I’m trying to decide what to do with now. Oh, the choices.
47. JillyB added this comment on Sep 16 09 at 8:56 pmIt is nice to see that I am not the only one who read and re-read the Little House books, and was fascinated by the food prep! I think I might need to try some pear butter this year. You are inspiring me to try new things this year (this is only my second year of canning/freezing, and I love it!)
48. Kit added this comment on Sep 17 09 at 12:11 amI’m a new reader of your site and I love your insight! I’ve been thinking of trying apple butter one of these days, but I’ve never even heard of pear butter! It sounds yummy!
49. malia added this comment on Sep 17 09 at 12:59 amI have a bushel of asian pears. Would you make pear butter with them? Other suggestions? thank you
Malia, I’ve never made pear butter from asian pears, because I’ve never had more than three or four of them at a time. However, from what I’ve heard, they make exceptional butter. -Marisa
51. K added this comment on Sep 17 09 at 9:13 amLooks delicious! I’ve put up plenty of jam this summer, but haven’t ever tried making butters. Now that it’s apple-picking season, I’m thrilled to have such helpful instructions!
52. TeacherA added this comment on Sep 17 09 at 10:21 amMmm. Makes me wish I could go out to the local u-pick farms and get some apples. Pity I’m far too ridiculously pregnant. Hopefully something will go on sale soon!
53. Monica T. added this comment on Sep 17 09 at 11:16 amJust found your website. Haven’t tried making fruit butter yet. May have to try.
54. Tara added this comment on Sep 17 09 at 11:29 amI just finished reading “Farmer Boy” to my son. He was constantly amazed by how much work they did just to eat. He really loved it and even commented that he would love to live that way. (I am pretty sure that would end after a month with out legos)
I have always made apple butter, but never any other fruits. Maybe this year I will give it a shot.
55. Lorie W. added this comment on Sep 17 09 at 12:24 pmThis sounds wonderful! I can’t wait to make some for Christmas gifts to go with the peach preserves I’m going to give away. I’ve seen apple butter on the shelves but they all have corn syrup in them so this is a great alternative!
56. Kathy added this comment on Sep 17 09 at 12:39 pmI make a couple of batches of “Caramel Apple Butter” every year, but I’m gonna branch out into a “Ginger Pear Butter” this weekend. Pears are on sale…whoo-hoo!
I’ve also heard of doing this in a large roasting pan in the oven (set on low), as this gives you more surface area to cook more at one time. Just stir it every 30 min or so.
57. Laura added this comment on Sep 17 09 at 2:54 pmI want it! I might be reduced to gleaning from some overripe trees by the road to get my pears this year.
58. Sarah B. added this comment on Sep 17 09 at 2:57 pmI like to add a little Marsala at the end of cooking my apple butter–just to make it a little more decadent!
59. Jessie added this comment on Sep 17 09 at 3:10 pmPear butter!? I’ve never tried it – what a delicious idea.
61. Penny added this comment on Sep 17 09 at 4:27 pmNever realized that you could make butter out of other fruits besides apple. I’m taking the kids apple picking this weekend. Maybe they will have some pears so I can give this a try.
62. Sylvia added this comment on Sep 17 09 at 4:34 pmPear butter sounds scrumptious!
63. Carolyn added this comment on Sep 17 09 at 4:39 pmMarisa, this isn’t the first time I’ve been tempted to think you’re reading my mind. It’s nice to have you in there! I was just about to start the hunt for an apple butter recipe—something I’ve been wanting to try canning since last year but hadn’t gotten around to—and I will definitely try this method. My husband has been reading the Little House books aloud to our kindergartner since the beginning of the summer, which has thrown our own canning efforts into such lovely relief this year. Those books are really something.
64. Margo added this comment on Sep 17 09 at 8:47 pmoh I’m seriously tempted now to add a fruit butter to my list. I was planning to have applesauce be my last thing to preserve, but oh man, I’m tempted.
thanks for the pear butter offer. I’d love to taste it
65. annie added this comment on Sep 18 09 at 10:21 amThis site is a gem! I totally understand the “wanting to be Laura Ingalls” thing; I’m still kind of attracted to all things homemade, and various “make-dos.” I am excited to try this recipe not only because I love apple butter, but because I use it often for sweeteness and texture in baked goods, and I like the idea of it being cheaper and more under my control in terms of ingredients. Also, like applesauce, it will make my house smell divine for hours. Thank you!!
66. Shannon added this comment on Sep 18 09 at 3:07 pmI’ve made apple butter (‘07) and peach butter (‘07) but never pear! Sounds wonderful! I’d love to try yours. I’m hoping to use my Ball book to crank out some pear mincemeat very soon, as my father loves mincemeat pies but I do not. I’m hoping the flavors of the recipe I found will be more appealing for both of us!
67. Shannon added this comment on Sep 18 09 at 3:08 pmoops! Peach Butter was made this year- in ‘09! I must’ve been distracted thining of the yummy pear butter.
68. Roberta added this comment on Sep 18 09 at 6:43 pmI just finished cutting up the pears and putting the pot on for pear butter. I made apple butter last year and will be making more this year for Christmas gifts. I hadn’t canned or made jams for years. Retirement is great!
Roberta
70. Kit added this comment on Sep 20 09 at 9:01 pmBy the way. Do you have a recipe for lemon curd? I’ve read several places that it isn’t good to can lemon curd, but I love it so much and want to make some for gifts. Any insight? Thanks
71. Marisa added this comment on Sep 20 09 at 9:19 pmI do have a good lemon curd recipe, but it’s never made this blog. You can find it over on Slashfood.
http://www.slashfood.com/2008/12/14/lemon-curd-gift-of-the-day/
It can also be halved, if you want a smaller amount (it does make a lot). I don’t include canning instructions for it, but it keeps in the refrigerator for some time.
72. Ina Gawne added this comment on Sep 21 09 at 3:08 pmHi – just found your website! I made some zucchini salsa – did my best to remove air bubbles, then did a 30 min water bath. All the jars did seal – but there are still air bubbles in the jars!!! Will it still be ok? Or should I refriderate and use up fairly fast??? Thanks so much! Ina from the Westcoast
73. missmare added this comment on Sep 27 09 at 1:00 amlove your blog. and loving the fruit butter… the process.. the outcome. and that pear butter looks devine!
77. Jessica Roberts added this comment on Nov 24 09 at 10:15 pmDo you have to bring the sauce back to a simmer before adding it to the slow cooker? And if you have a low and a high setting, which should you use?
78. Marisa added this comment on Nov 25 09 at 1:08 amJessica, You don’t have to bring the sauce back to a simmer before putting it in the slow cooker. Just put it in there and cook on low until it’s thick and reduced. I often do mine overnight.
