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Cooking with Tallyrand


fruit butter iis an old phrase for a fruit paste, essentially a type of fresh jam that uses less sugar and no pectin. It is a sweet, creamy spread made from fruit, which has been cooked to a paste, then lightly sweetened. Unlike jams with the extra sugar, it is not designed for long term preserving but instead eaten within weeks of production

it is similar to fruit cheese. But fruit cheese is cooked longer, and will set when chilled and can be sliced 

Backberry Cheese

blackberries 1 kg
sugar 750 gm
water or orange juice 250 ml
  1. lightly rinse the fruit and drain
  2. place all the fruit and juice into a large saucepan or preserving pan, place over a low heat, simmer gently and stir frequently until liquid has reduced slightly and the fruit is nicely pulped
  3. pass the pulp through a fine sieve
  4. place the pulp back into the pan, add the sugar and stir thoroughly to dissolve
  5. bring gently to the boil (stirring constantly with a wooden spatula), until the mixture is very thick and resembles a very thick paste. If you draw a line on the base of the pan with the wooden spatula, the mix shpould part and slowly meet up again, then it's ready (approx 30 minutes)
  6. spoon into lightly oiled ramekins or other moulds you and allow to cool or place into sterilised preserving jars
  7. once cool, refrigerate and consume within the month
chef notes

fruit butters and cheeses can be made from most fruits, the same fruits used for jams and jellies

in place of the juice, water can be used or any other liquids that compliment the fruits, e.g. port for plums, cider for apples etc  


See also

recipe - blackberry butter
recipe - blackberry cheese
recipe - blackberry autumnal pudding
recipe - blackberry brulee
recipe - blackberry cobbler
recipe - blackberry cordial syrup
recipe - blackberry crumble

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