Apricot, Peach, and Apple Butter Where's the Butter?
Shakespeare said, What's in a Name?
A very good question, but I am not sure how it applies to Apple Butter and all the other Fruit Butters. I am not speaking about Jelly (fruit juice with tons of sugar) or Jam ( juice and fruit with a half ton of sugar) or preserves ( about half and half crushed fruit and sugar). These all taste wonderful, but they are not so good for us.
What Exactly is in a Fruit Butter?
We are discussing fruit butters (Raspberry, Apricot, Blueberry, Peach, Apple, and around Thanksgiving I make a Cranberry-Apple) that taste like heaven and are also remarkable healthy for us; a fruit butter is 80% to 85% fruit, 15-20% sugar, and a variety of spices - cinnamon, ginger, nutmeg, allspice, etc.
What Should I Put a Fruit Butter on?
How this fruit filled concoction came to be called a butter, remains a mystery to me. Maybe someone referred to it as a butter because it was spreadable, like "butter on biscuits." At any rate is it wonderful and quite delicious on toast, waffles, croissants, English Muffins, and pancakes. In fact I can't think of anything that a fruit butter isn't good on. I have given it to friends who later confessed that they simply ate it right out of the jar!
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