Fruit butters were popular in the old times. “A thick, smooth sauce,” said the old cookbooks about How to make fruit butter. Made by straining fruit or vegetables, cooked with sugar and usually other seasonings.
The fruit and seasonings give distinctive color, texture, and reach flavor which makes family and guests ask for such butters again and again.
Long, slow cooking, heat very low is important to develop flavor, to blend the oils of the spices with the juices and sugars of the fruits, or with the tang and distinctive quality of the vegetables.
Make small amounts at one time, and you will find it easier to serve if you bottle or seal in small jars. Then a jar once opened, will be quickly used up.
In the old times in USA on a pleasant autumn day, in a great kettle hung on a tripod in the back yard, the butter cooked, a wood fire burning gently under it.
Sunday night supper at home, the whole winter through, featured a bowl of apple butter to be eaten with freshly made schmierkase (homemade cottage cheese) on fresh-baked bread or biscuits.
How to make fruit butter from apples, grape, dried fruits or prunes
Apple butter is the most famous. But you can cook butter from either fruit. You can make fruit butter from apples, grape, dried fruits, or prunes.
The cooking technology is very similar for all varieties. The same basic ingredients are sugar, spices, cider, or vinegar (some recipes use lemon juice).