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Old 10-28-2005, 09:33 AM   #11
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Quote:
Originally Posted by ironchef
The fruit butters that I think you're referring to are compound butters. You can use fruit concentrate, preserves, etc. to flavor the butter with. You would use the same method as making say, Maitre'D Hotel Butter. Just let the butter soften until room temp. then mix it together with your flavoring agent until you get the desired texture and flavor that you're looking for. Most places will give it a similar consistency to whipped butter.
Actually, the recipes I've seen for apple butter contain no butter. It's just cooked down apples and sugar with seasonings. Therein lies the confusion!
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Old 10-28-2005, 09:50 AM   #12
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The Barefoot Contessa combined butter and marmalade, for one of her parties. Why not the same with any other jam? No recipe needed. She did hers in the mixer but for a small amount, how easy is that?
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Old 10-28-2005, 09:55 AM   #13
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Quote:
Originally Posted by Andy M.
Actually, the recipes I've seen for apple butter contain no butter. It's just cooked down apples and sugar with seasonings. Therein lies the confusion!
Yeah come to think of it, I don't think the ones I tasted had any butter in them either.
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Old 10-28-2005, 11:29 AM   #14
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This thread reminded me I have a jar of pumpkin butter somone gave me a few months ago. I suppose we'd better try it and see what it is like.
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Old 10-28-2005, 12:18 PM   #15
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Michigan State University Extension
Preserving Food Safely - 01600550
08/03/99

MAKING FRUIT BUTTERS


Butters can be made from most fruits or fruit mixes. Apple
is the most common butter, but apricot, crabapple, grape,
peach, pear and plum also make good butters.

The fruit is prepared similarly to preserve fruit, but the
soft fruits should be mashed and the hard ones diced or
chopped. Add water to cook the fruit soft enough to be
pressed through a food mill or sieve to make smooth butter-
texture.

Use 3/4 cup of sugar to 1 cup of fruit pulp for butters.
Do not make a single batch larger than four cups of pulp
plus added sugar. Stir constantly when heating; the mixture
will stick easily. A heavy pan will work better for this
than a light, thin one. Dissolve the sugar on low heat then
bring the mixture to a rapid boil and cook until thick.

Skim off any foam from the top of the pot and then pour
the mixture into jars. Process butter in a boiling water
bath canner.




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This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 05/29/03. Data base 01 was last revised on 08/03/99. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.

Boy...I got everyone going on this one! LOL Here's the kind of Apple Butter I was talking about....and wondered if anyone else had tried any of these more properly said: Fruit Butters.
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