It’s no secret that I love fruit butters. So this summer, when my cute-as-a-button friend, Jen from My Kitchen Addiction posted her recipe for Peach Butter Bundt Cake, I was all over that. Except I didn’t have any peach butter. And a distinct lack of will to make peach butter that week. Luckily, Jen’s pretty …
Fruit butter
Spiced Apple and Pear butter is kind of becoming my canning specialty. Fruit butters are great for canning because there’s no messing around with any jelling agents or pressure canning. Just straightforward fruit, sugar, spices, and a water bath canner.
Typically, I cook up a batch of this in the slow cooker over a few days and then can it in 4 or 8 oz jars. This time I canned it in pint jars because that’s what I had handy. The butter can be spread on toast, or used in recipes that call for jam, like chocolate chip jam bars by my friend Tracy.