Fruit butters are thick, smooth spreads made by slowly cooking fruit until its natural sugars concentrate and caramelize. Unlike jams or preserves, fruit butters contain little to no added pectin and have a velvety, spreadable texture. They are easy to make at home, store well, and are a healthier alternative to commercial spreads loaded with additives.
From breakfast toast to dessert fillings, fruit butters are versatile, economical, and deeply flavorful.
Basic Fruit Butter Method (Works for All Fruits)
Ingredients (Base Formula):
- 4–5 cups chopped fruit
- 1–3 tbsp lemon or lime juice
- Sweetener to taste (sugar, honey, jaggery, or maple syrup)
- Optional spices (cinnamon, ginger, cloves, vanilla)
Method:
- Add fruit and lemon juice to a heavy-bottom pan.
- Cook on medium heat until fruit softens and releases juices.
- Blend until smooth (optional but recommended).
- Return to low heat and cook uncovered, stirring occasionally, until thick and glossy.
- Cool completely before storing.
1. Classic Apple Butter
Ingredients:
- 5 cups chopped apples
- ½ cup brown sugar or honey
- 1 tsp cinnamon
- ¼ tsp cloves
- 1 tbsp lemon juice
Method:
Cook apples with lemon juice until soft. Blend smooth, add sugar and spices, and simmer on low for 45–60 minutes until dark and thick.
2. Mango Butter (Tropical Style)
Ingredients:
- 4 cups ripe mango pulp
- ¼ cup jaggery or brown sugar
- ¼ tsp cardamom
- 1 tbsp lime juice
Method:
Cook mango pulp with sweetener and lime juice on low heat, stirring frequently, until reduced and glossy.
3. Pear Butter
Ingredients:
- 5 cups peeled pears
- ⅓ cup honey
- ½ tsp cinnamon
- ½ tsp ginger powder
- 1 tsp vanilla
Method:
Simmer pears until soft, blend smooth, add remaining ingredients, and cook until thick and spreadable.
4. Peach Butter
Ingredients:
- 4 cups peeled peaches
- ¼ cup honey
- 1 tbsp lemon juice
- Pinch of nutmeg
Method:
Cook peaches until tender, blend, then simmer until thickened.
5. Plum Butter (Traditional European Style)
Ingredients:
- 5 cups plums (pitted)
- ¼ cup sugar (optional)
- ½ tsp cinnamon
- 1 clove
Method:
Slow-cook plums on very low heat for 1–2 hours, stirring occasionally, until deep, dark, and concentrated.
6. Fig Butter
Ingredients:
- 4 cups chopped figs
- ¼ cup honey
- 1 tbsp balsamic vinegar
- Pinch of black pepper
Method:
Cook figs until soft, blend smooth, add remaining ingredients, and reduce to a rich, thick spread.
7. Mixed Berry Butter
Ingredients:
- 4 cups mixed berries
- ⅓ cup maple syrup
- Zest of 1 lemon
Method:
Simmer berries, blend, strain seeds if needed, and cook until thick.
8. Banana Butter
Ingredients:
- 4 very ripe bananas
- ¼ cup brown sugar
- ½ tsp cinnamon
- 1 tsp vanilla
- 1 tbsp lemon juice
Method:
Mash bananas, cook slowly until caramelized and thick.
9. Pumpkin Butter
Ingredients:
- 2 cups pumpkin purée
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
Method:
Simmer all ingredients on low heat until thick and aromatic.
10. Pineapple Butter
Ingredients:
- 4 cups crushed pineapple
- ¼ cup sugar
- 1 tsp grated ginger
- 1 tbsp lime juice
Method:
Cook pineapple mixture until reduced and glossy.
Storage & Uses
Storage:
- Refrigerate up to 2 weeks
- Freeze up to 6 months
- Water-bath can for long-term storage
Ways to Use Fruit Butter:
- Toast, rotis, pancakes, waffles
- Yogurt and oatmeal swirl
- Cake and cookie fillings
- Cheese boards and sandwiches
Final Note
Fruit butters are an excellent way to preserve seasonal fruit while enhancing natural flavor without excessive sugar. Once you master the basic method, you can create endless variations tailored to your taste.