Don’t Forget the (Fruit) Butter

When I first started canning last summer, I was all about the fruit butters.  I loved being able to let them cook down in the crockpot overnight.

This year, I’m steering clear of fruit butters.  Not because I don’t like them.  Because I still have approximately 15 jars of various butters left to get me through the winter.


But that doesn’t mean that you shouldn’t be making room in your cupboards for some fruit butters!  Try one of these recipes:

Apple Butter by me

Blueberry Butter from Food in Jars

Cherry Butter from Andrea Meyers

Peach Butter by me

Saged Pear Butter from Tigress in a Jam


And don’t forget my absolute favorite… sungold tomato preserves.  Now THOSE I need to stock up on ASAP.

Oh, and I made five new peach recipes this weekend. FIVE, people.  I hope you like peaches, because there are a ton of recipes about to roll your way.


  1. says

    This summer I have become obsessed with canning! Made Pinot Noir Wine Jelly last week and now I have all the ingredients for Carrot Cake Jam and Santa Rosa Plum Jelly. Next step…butters!

    • Julie @savvyeats says

      Oooh, wine jelly. I’ve done tea jelly, but not wine. Will have to try it!

  2. says

    Oooh….those all look DELICIOUS! Now, question on the tomato preserves: do you think you could use another type of tomato? I’ve got Roma tomatoes, gold cherry tomatoes, beefsteaks and 2 types of heirloom tomatoes…would one or those varieties/a mix work do you think?

    • Julie @savvyeats says

      Maybe the gold cherry tomatoes (since sungolds are little grape-sized golden tomatoes), but not the others. They have too much water compared to the sungolds, which will throw off the density and the way it cooks so it may not be safe to can. But if you search for “tomato jam” on Google, you’ll probably be able to find a safe recipe to use!

    • Julie @savvyeats says

      Good, because I may or may not have picked up another bushel (aka approximately 40 pounds) of peaches this morning…

  3. says

    I love blueberries and have been eating them by the bucket. Now I can’t wait to make Blueberry Butter and be able to keep having blueberries throughout the year.

  4. says

    Julie – I’ve been meaning to tell you: one of my sweetest memories of last August was standing in the kitchen canning a batch of your peach butter…. I cannot wait to do it again this year (I gave it as gifts last Christmas, and sadly, do not have any left!) …I’m excited to branch out & try some of your other recipes, as well… (Hellooo, sungold tomato preserves… 😉