So why's it called fruit butter? I honestly don't know the real reason, but to me it makes sense because it is so unbelievably versatile (like butter), it's spreadable (like butter) and it has quickly become an essential ingredient that I can't live without (like butter).
I already mentioned one way to use fruit butter in my last post, where I used peach butter as a glaze for gammon (this cherry butter would work particularly well with duck)- but really that's just the beginning of the endless possibilities! Are you sitting comfortably? Then I'll begin:
- As a glaze for meat
- On top of or mixed into yoghurt
- On toast
- With pate
- On ice-cream
- On porridge
- On scones (with cream, of course)
- As the base for cocktails
- For danish pastries
- In a cheesecake
- As a sweet dip
- As a cake filling
- As the base for a variety of condiments (I'll tell you soon how to use cherry butter to make an amazing barbecue sauce or a variation of chinese plum sauce)
Get the idea? Intrigued? Good :) It really is so simple...
4) Transfer to a slow cooker and stir in the sugar, lemon juice and vanilla. Prop the lid of your slow cooker open, either on a slant or using something like wooden skewers laid across the pot to raise it up. I know this goes against normal slow cooking etiquette, but the aim is to reduce the mixture down and thicken it considerably so we need the evaporation!
6) Once it reaches a jam like consistency, you're done! Decant into jars and enjoy!