Fruit butter

A type of spread made from fruit and sugar

Fruit butter is a type of spread made by cooking fruit with sugar until it reaches a smooth, spreadable consistency. Unlike jam or jelly, fruit butter does not contain added pectin and is typically less sweet. The texture is thick and smooth, similar to butter, hence the name.

Preparation

A jar of powidl, a type of fruit butter made from plums

Fruit butter is made by slow-cooking fruit until it breaks down into a thick paste. The fruit is often peeled and cored, then pureed or mashed before cooking. Sugar is added to taste, and the mixture is cooked over low heat, allowing the water to evaporate and the flavors to concentrate. Spices such as cinnamon, nutmeg, or cloves may be added for additional flavor.

The cooking process can take several hours, during which the mixture is stirred frequently to prevent burning. Once the desired consistency is reached, the fruit butter is cooled and stored in jars. It can be preserved by canning or refrigeration.

Types of Fruit Butter

Fruit butters can be made from a variety of fruits, each offering a unique flavor profile. Some popular types include:

• Apple butter: Made from apples, often spiced with cinnamon and cloves.
• Pear butter: Similar to apple butter but made with pears.
• Peach butter: Made from peaches, offering a sweet and slightly tangy flavor.
• Plum butter: Known as powidl in Central Europe, made from plums and often used in traditional Austrian and Czech dishes.

Uses

Fruit butter is commonly used as a spread on bread, toast, or crackers. It can also be used as a filling for pastries, cakes, and cookies. In cooking, fruit butter can be used to add flavor to sauces, glazes, and marinades.

Related pages

• Jam
• Jelly
• Marmalade
• Preserves