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Easy Fruit Butter Recipes -- Fat Free & Sugar Free

Updated on July 16, 2011

Homemade fruit butters have never been easier. Whether you eat them spread on toast or muffins, or use them as a smart, fat-free substitute for butter in baking, these recipes will make it easy to have your favorites on hand for whatever uses you choose: apple butter, prune butter, pear butter, and banana butter.

Homemade apple butter
Homemade apple butter

Apple Butter


  • 3 lbs ripe apples, peeled and cored
  • 2 cups unsweetened apple cider
  • ½ cup sugar or Splenda
  • 1 Tbsp apple cider vinegar
  • 2 tsp apple pie spice (optional)


Slice apples and place in large saucepan with apple cider. Cover and heat gently, stirring occasionally, to boiling. Reduce heat and simmer 20 minutes or until apples are soft. Drain, reserving cider, and transfer to food processor. Add sugar or Splenda, vinegar, and apple pie spice (if desired- recommended for spread but not necessary if apple butter is intended for use in baking only), and process until smooth, adding back cider as needed for a smooth, spreadable consistency. Store refrigerated in an airtight jar or container.

Pear Butter


  • 10 ripe pears, peeled and cored
  • 1 cup water
  • 1/4 cup unsweetened orange juice
  • 1 ½ cups sugar or Splenda
  • 1 tsp fresh grated orange zest (optional)
  • 1 tsp apple pie spice (optional)


Cut pears into quarters and place in large saucepan with water. Cover and place over medium-low heat, stirring occasionally, for about 45 minutes, or until pears are soft. Drain water and press pears through a food mill or puree in food processor, then return to saucepan with orange juice, sugar or Splenda, zest and apple pie spice (if desired- recommended for spread but not necessary for baking uses). Simmer 15 minutes, covered, stirring occasionally, until mixture thickens. Skim off foam, and store refrigerated in an airtight jar or container.

Prune Butter


  • 4 cup dried prunes, pitted
  • 1 cup water


Place pitted prunes in food processor and pulse to chop coarsely before pureeing, adding water gradually until the mixture reaches a smooth (but not runny) consistency, and is spreadable. Note: Depending on how moist your prunes are, more or less water may be required. Store refrigerated in an airtight jar or container.

Banana Butter


  • 5 ripe bananas, peeled
  • 3 ½ Tbsp fresh lemon juice
  • 1 ½ cup sugar or Splenda
  • 1 tsp pumpkin pie spice (optional)


Break bananas into pieces and place in food processor. Process with lemon juice until smooth. Transfer puree to large saucepan over medium heat, stirring in sugar or Splenda and pumpkin pie spice (if desired-- recommended if to be eaten as a spread, but not necessary for baking uses). Bring to a boil, reduce heat, and simmer uncovered for 15 minutes, stirring regularly. Store refrigerated in an airtight jar or container.


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    • profile image


      8 years ago

      Anyone know how to make pumpkin pear butter. I can find pumpkin butter, and I can find pear butter, but I want both of them in one. I've googled it and checked several websites but came up with nothing. Anyone have Grandma's old recipe file or an old church cookbook with pumpkin pear butter in it?

    • dlgjmg30 profile image


      8 years ago from Lytle Creek, CA

      Thanks for these recipes. I have been looking for no sugar pear butter recipes. I should have checked HubPages first.

      The other fruit recipes sound good too and I can't wait to try them.

    • profile image


      10 years ago

      I want to try something new with my fruits. How do you use fruit butters? Do you use it just like jam?

    • Charlotte Anne profile image

      Charlotte Anne 

      10 years ago from Iowa, USA

      I will have to bookmark this one.

    • profile image


      10 years ago

      why don't you try stevia

    • profile image

      Kel Lee Grammer 

      10 years ago

      I was wondering if you had an alternate sweetner for Splenda because Splenda causes my seizures and I'm diabetic so I cannot use real sugar either.

    • Patty Inglish, MS profile image

      Patty Inglish MS 

      11 years ago from USA and Asgardia, the First Space Nation

      I'm allergic to Splenda, but I use Sugar Twin and like that very much. These are tasty recipes!

      I did make pumkin butter once and it tasted very good.

    • Stacie Naczelnik profile image

      Stacie Naczelnik 

      11 years ago from Seattle

      I love apple butter - usually make it in the slow cooker. I've never heard of banana butter though, interesting. Pumpkin butter is also good, but I've never had the homemade kind (just the kind from Trader Joe's).

    • Eileen Hughes profile image

      Eileen Hughes 

      11 years ago from Northam Western Australia

      Brilliant, they look really good. thanks for sharing these.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 

      11 years ago from Ontario/Canada

      Banana Butter???? Never heard about it. I'm going to try it. Sounds just great.

      Thanks for a great new recipe

      regards Zsuzsy

    • siddhinfo profile image

      Shrihari Sawant 

      11 years ago from Goa (India)



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