Fruit Butter

Fresh apricots become a tangy fruit butter that's perfect with fresh ricotta and crackers or simple buttered toast.

This simple fruit butter is a perfect topping for cornmeal pancakes. 

Fruit butters are made with less sugar than jam, so they have a less candied fruit flavor. Grace Parisi blends all types of stone fruits here, making combinations like nectarine-plum or cherry-peach. The yield here will vary slightly; when the fruit is especially juicy, there is more water to evaporate before the butter thickens, and the yield is smaller.

These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries. They're terrific spread with sweet, creamy banana butter.

This two-ingredient fruit butter is perfect on smoky bacon biscuits. 

This fruit-filled butter is wonderful on crusty bread. It's also great with warm popovers, pancakes, waffles and muffins.