𝗕𝘂𝘁𝘁𝗲𝗿𝘀 (𝗙𝗿𝘂𝗶𝘁)

Apple Butter NCHFP
Apple Butter W/ reduced sugar NCHFP

Apple Butter
Apple Butter Honey
Apple Butter in a Crockpot (Use 15 min WB when canning)
Apple Cider Butter
Apple Maple Butter
Apple Spiced Butter
Apricot Silky Butter

Blueberry Butter
Caramel Apple Butter (see below) ▼
Crabapple Cranberry Buttter

Plum Butter
Lemon Prune Honey Butter
Paw Paw Butter
Peach Butter
Peach Butter
Peach Honey Butter (see below) ▼
Pear Butter (see below)
Pumpkin Butter - (Fridge/Freezer) NOT for Canning

Pumpkin Ginger Butter by Ball®

Salted Caramel Pear Butter (also below)

Strawberry Honey Butter (also Below if link isn't working)
Tomato Honey Lemon Butter

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Caramel Apple Butter

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Crab apple Butter

5 cups crabapple puree
1 teaspoon cinnamon
½ teaspoon allspice
7½ cups sugar
3 ounces liquid pectin

Prepare pint or half-pint canning jars and prepare lids.
Open liquid pectin pouch and stand upright in a cup or
glass.
Measure crab apple puree into a very large saucepan. Add cinnamon, allspice and sugar; mix well. Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once
stir in liquid pectin. Immediately pour hot apple butter
into hot canning jars, leaving ¼ inch headspace. Wipe
jar rims and add prepared two-piece lids.

Process 10 minutes in a boiling water canner.
Yield: 9 cups


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Sweet Apple Cider Butter

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Apple-Plum Butter

Blueberry Butter

Fruit Butters

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Habanero-Carrot Butter

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Peach-Ginger Butter

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Pear-Maple-Bourbon Butter

Pear-Star Anise Butter

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Vanilla Spiced Pear Butter
Makes 8 - eight ounce jars or 4 pints
Adapted from Ball Complete Book of Home Preserving
Ingredients:
7 lbs. pears, peeled, cored, and coarsely chopped
1/2 cup water
zest and juice of 1 lemon
4 cups granulated sugar
1 1/2 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon nutmeg
juice of 1 orange

Directions:
In a large stainless steel saucepan, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.

Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree (I used the excess as Pear sauce).

In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.

Meanwhile, prepare canner, jars and lids: Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside - they don't require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don't boil. Keep lids hot until you're ready to use them.
Ladle hot butter into hot jars, leaving 1/4 inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.


Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.



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Pear Butter



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Salted Caramel Pear Butter

Yields: 4 (8 oz) half-pint Mason jars

Author: Ball – Fresh Preserving

Ingredients

• 4 lbs. Pears peeled, cored and coarsely chopped

• 1/3 cup apple cider

• 2 Tbsp. lemon juice

• 2-1/2 cups dark brown sugar

• 2 tsp. Sea salt or kosher salt

Instructions

1. Place chopped pears, apple cider and lemon juice in a 4-6 qt. Crock-Pot®. Set the heat on high and simmer, covered, until pears have softened; about 40 minutes. Turn heat off.

2. Process pear mixture using an immersion blender, or in batches in the bowl of a food processor, until puree is smooth.

3. Combine pear mixture with brown sugar and salt in the Crock-Pot®; turn heat to high and place lid on a diagonal over Crock-Pot® allowing steam to escape at both ends. Simmer on high, stirring every 30 minutes or so, until puree thickens, darkens in color, and holds it’s shape on a spoon; about 3-4 hours.

4. Prepare boiling water bath canner. Heat canning jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

5. Ladle hot pear butter into a hot Mason jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on Mason jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

6. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 12 hours. Lid should not flex when center is pressed.

Peach Butter



Honeyed Yellow Tomato Butter



Cranapple Butter