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Sweet Butters & Curds
Appears in
By Lisa Atwood, Rebecca Courchesne and Rick Field
Published 2012
“I love to garden, and preserving to me is a natural extension of that. I pick plums from the tree in our yard and make plum butter, which is a staple at our breakfast table all year long. For me, that is pure satisfaction.”
Glossy fruit butters, made by slowly simmering puréed fruit until it is reduced to a thick, creamy texture, take longer to cook than other fruit spreads, but are worth the extra time. Apple butter is the best known of the clan, but nearly any type of fruit can be made into a butter, from plums, peaches, and apricots to pears and pumpkins. All of them benefit from the addition of one or more spices and/or fresh herbs to enhance their flavor.