With Summer comes sweet juicy stone fruit like peaches and nectarines. Which is exactly what was in the second batch of fruit I received as part of the Canbassador program from SweetPreservation.com. In addition to making a cobbler and a tomato peach salad, I made peach ginger butter. Fruit butter is very similar to jam, but it has a creamy consistency that seems amost buttery even though it’s completely dairy free. Fruit butters are easier to make than jam since they don’t set the same way. You cook the fruit to the right texture rather than setting with pectin.
Since this was my first time making it, I had lots to learn. For one thing, you don’t need to remove the skins. I did, but this was not necessary since they get pureed into the mixture. I added some vanilla, cinnamon and cloves in a sachet. This was also probably unnecessary. Because of the ginger flavor you can’t really detect the other spices. I used mostly all peaches and one nectarine.
The main thing I learned about making fruit butter is, it’s really easy to make! It takes very little time or effort and makes a jar makes a nice gift. The recipe I used came from The All New Ball Book of Canning and Preserving.
I like fruit butter on an English muffin, but it’s good on any sweet breakfast bread or toast. The silky consistency is really irresistable! I’ve put together a list of ways to use it. Have you made or used fruit butters? If so, let me know how you like to use them.
Ways to use peach butter
* Add to a cheese or charcuterie plate
* On toast, muffin or croissant
* Layer on a grilled cheese sandwich
* Mixed with mustard as a marinade or sauce
* Used in place of apple butter in cakes or muffin recipes
* Serve on crepes, pancakes or waffles
* Swirl into yogurt
* Mix it with ketchup and soy sauce to make a barbecue sauce
* Slather on biscuits or cornbread
Disclaimer: My thanks to the Washington State Fruit Commission for choosing me as a Canbassador and providing me with fruit and to Jarden for providing a copy of the book.
