Stone-Fruit Butter

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.

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  • Servings: Makes 2 to 2 1/2 pints

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  • 5 pounds ripe peaches, plums, cherries or nectarines, pitted and coarsely chopped
  • 1 cup water
  • 1 1/2 cups sugar
  • 6 tablespoons fresh lemon juice

How to make this recipe

  1. In a large pot, combine the fruit with the water and cook over moderate heat, stirring occasionally, just until the fruit softens, about 15 minutes. Set a food mill over a heatproof bowl and pass the fruit through the mill to remove any skins.

  2. Return the pureed fruit to the pot. Add the sugar and lemon juice and bring to a rapid boil. Reduce the heat to low and cook, stirring frequently to prevent scorching, until the puree is very thick and reduced to 4 to 5 cups, 1 hour and 15 minutes to 1 hour and 30 minutes. Spoon the fruit butter into 1/2-pint jars and tap gently to release any air bubbles. Let cool, then cover and refrigerate for up to 4 months or freeze for up to 6 months.

Contributed By Photo © Petrina Tinslay Published August 2010

459475 recipes/stone-fruit-butter 2013-12-06T23:52:00+00:00 Grace Parisi summer|test-kitchen|american|dips-and-spreads|sauces-and-condiments|20-for-a-crowd|make-ahead|web-exclusive|afternoon-tea august-2010,grace parisi,fruit butter,stone fruit recipes,stone-fruit-butter 459475

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