Spread on whole-grain toast or stir into plain yogurt.
Try the combination of blueberries with lime juice and zest or plums with orange juice and zest.
Bring to a boil over high heat.
To test doneness, put a spoonful of fruit butter on a plate.
If no liquid seeps from the edges, it’s done.
Return to a simmer to thicken more if necessary.
Let the jars stand at room temperature until cool before refrigerating or freezing.
Or process in a water bath to store at room temperature (see Tip).
Cherries: Remove stems and pits; halve.
Peaches, Nectarines & Plums: Peel if desired.
Cut into 1/2-inch pieces; discard pits.
Apples, Pears & other fruit: Peel if desired.
Quarter, remove seeds and cut into 1/2-inch pieces.
To peel stone fruit, dip them in boiling water for about 1 minute to loosen their skins.
Let cool slightly, then remove the skins with a paring knife.
Tip: Processing in a boiling water bath ensures safe storage at room temperature for up to a year.
For step-by-step pictures and instructions, go to eatingwell.com/kitchentips.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
