Fruit Butter

Fruit Butter

A delicious, easy-to-make spread for toast, quick breads or muffins!


4 (1/2 pint) jars


  • 6 cups apples or pears, peeled and quartered
  • 2 cups water
  • 1 2/3 cups C&H® Granulated Sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch salt
  • 2 teaspoons lemon juice


Cook fruit and water in heavy saucepan until soft, stirring frequently. Puree in blender or food processor. Return to pan.

Add sugar, cinnamon, nutmeg and a pinch of salt. Boil briskly, stirring frequently. As the mixture thickens, reduce heat and cook until no liquid separates from pulp when placed on a cold saucer. Add lemon juice; stir. 

Ladle into hot, sterilized canning jars, leaving 1/4 inch head space. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil 15 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.