If last weekend’s fun-filled family field trip to the apple orchard yielded about a dozen more bushels than you actually need, there are lots of ways to use up these fall fruits. But traditional pies, tarts, and other rich desserts are not the only way to showcase these juicy gems of autumn.

Fruit butters contain less sugar than most desserts, and also less than jams, jellies, and preserves. And while the name says “butter,” fruit butters contain no butter at all, but are named for their smooth body and consistency, similar to pudding. Generally fat-free, they are delicious stirred into plain yogurt or hot cereal, or spread on rolls, scones, waffles, muffins, or toast, and may be used in place of butter in many recipes.

How Are Fruit Butters Made?

Slowly cooking fruit down until the texture is dense instead of adding pectin to thicken, flavor becomes concentrated and sweet without the addition of excessive sweeteners. Typically prepared on the stovetop, fruit butters also yield good results in a slow cooker, oven, or even, in a pinch, the microwave. Using one kind of fruit, or experimenting with combinations like apple and rhubarb or pumpkin and pear, allow you to create special spreads that will surprise family and friends. Properly jarred, they can keep in the refrigerator for several weeks or frozen for up to a year. Fruit butter also does well in the canning process, lasting several years as a result (think: a ready supply of homemade birthday and holiday gifts available right from your pantry shelf).

Try these recipes for a delicious breakfast, lunch, dinner or holiday treat:

Fruit Butters To Make This Fall

Apple Butter

Pumpkin Butter

Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.

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