Fruit Butter has no butter, it is a sweet spread made of fruit and sugar cooked to a paste, similar to jam, preserve and jelly. Fruit butters usually come in wide-mouthed jars. I decided to use fresh pineapple and plum to make my fruit butter. These little jars of joy do make great presents.
350g Fresh Pineapple
600g Fresh Plum
Cut fresh ripe plums in half and remove the stones and cut up some fresh pineapple into chunks.
Add fruit, sugar and lemon juice into a large pan over medium heat until sugar starts to dissolve.
Meanwhile, wash up some jars in hot soapy water and place in the oven at 140c from 20 minutes to sterilize the jars.
Once the sugar has completely dissolves, add the contents of the sauce pan to a blender and blitz until smooth.
Add the blended fruit mixture back to the pan and bring to the boil, when it keeps a rolling boil ( stays boiling even when stirring) reduce heat slightly and keep boiling for 5 minutes.
While hot, remove from the heat and prepare to pour into sterilized jam jars using a canning funnel.
Pour fruit butter into the jars
Wipe the rim of the jar and tightly secure the lid. Place the jars back in the oven for a further 15-20 minutes to seal the jars. This means that they are airtight and the secure lid will not push down in the middle.
Allow the jars to cool back to room temperature over night and they are ready. They will last about 3 months and once opened you should keep the jars in the refrigerator.