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Apricot, Peach, and Apple Butter Where's the Butter?

Updated on March 9, 2016
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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.

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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.

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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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Your Comments are Welcome and Appreciated

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    • Kathleen Cochran profile image

      Kathleen Cochran 14 months ago from Atlanta, Georgia

      I can attest personally that these butters are delicious and make great Christmas gifts! Your friends appreciate your skills.

      Never gave it a thought. The differences between jellies, jams and butter. But in this time of eating better and looking for was to reduce the sugars in our diets, it's good to know we can enjoy one of these varieties with less guilt.

    • phdast7 profile image
      Author

      Theresa Ast 14 months ago from Atlanta, Georgia

      Thank you kindly Kathleen. Didn't really feel like doing a step by step recipe Hub, but I had all these great pictures. So I settled on a Hub that might encourage people to try a Fruit Butter. :)

    • tirelesstraveler profile image

      Judy Specht 14 months ago from California

      The pictures are terrific, and I am starving. Nice work.

    • phdast7 profile image
      Author

      Theresa Ast 14 months ago from Atlanta, Georgia

      Thank you tirelesstraveler, then I accomplished my goal. :) Blessings.

    • aviannovice profile image

      Deb Hirt 14 months ago from Stillwater, OK

      All we need is a sample recipe. As one anti-added sugar, this is right up my alley, and I have a spoon.

    • Perspycacious profile image

      Demas W Jasper 12 months ago from Today's America and The World Beyond

      It must be time for grading finals and pushing the graduates out the door, while concurrently attending student weddings, and trying to tend the flowers and veggies. How do I know? Because phdast7 has no time for writing and scant time for that and the commenting she enjoys so much the rest of the year!

      Manolie did the boil-down Apple Butter not too long ago, and some of the jars went out as seasonal presents for Thanksgiving and Christmas. It is a long process with delightful rewards (no butter needed on the toast slices and the croissants and biscuits!)

      Nicely illustrated Hub this one. Thanks.

      P. S. Printed for the boss mentioned previously.

    • AudreyHowitt profile image

      Audrey Howitt 12 months ago from California

      Love, love apple butter and lemon curd--you have my taste buds going!

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