Out of all the summer Fruit butters I’ve made this year, this one is my favourite. Mango and Pineapple just seem to taste so perfect together. On toast, in yogurt or even drizzled over a cheesecake!
Fruit butters make brilliant presents, as we gave some to the kids teachers this year, I hope they enjoyed them.
A fruit butter is a sweet spread made of fruit and sugar cooked to a paste. It’s very similar to fruit preserve, jam and jelly.Fruit butters usually come in wide-mouthed jars.
350g Fresh Pineapple
350g Fresh Mango
Cut a fresh pineapple into chunks.
Peel and chop fresh mango
Add the mango, pineapple, sugar and lemon juice to a medium sauce pan, over medium heat dissolve the sugar.
Meanwhile, wash the jars and place into a 140c oven to sterilize with the lids for 20 minutes.
Allow the sugar to completely dissolve.
Pour the fruit mixture into a blender
Blitz into completely smooth.
Pour the contents back into the pan over medium heat.
Once at a rolling boil ( where it continues to boil even when stirring), keep boiling for a further 5 minutes, at a slightly reduced heat.
Remove hot jars from the oven and grab a canning funnel.
Ladle in the hot fruit butter into the jars.
Wipe the rim of the jars and tightly secure on the lid, place back in the oven for a further 15-20 to seal the jars.
The Mango Pineapple fruit butter will keep for at least 3 months and once opened store in the fridge.