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. Recipe Tips from F&W Editors More Fruit Recipes
August 2010