This summer has found Grid contributor Marisa McClellan in a serious fruit butter state of mind (Strawberry Rhubarb, Blueberry) over at foodinjars.com.
This week, due to the myriad comments she’s received, she posted a bit of a butter FAQ. She offers tips on everything from flavoring with herbs to crock pot cooking to defining differences between jam and butter:
A fruit butter is named as such because it mimics the smooth spreadability of softened butter. It is cooked low and slow for a number of hours, in order to evaporate the excess liquid, concentrate the fruit flavors and intensify the innate sweetness in the fruit. Thanks to this concentration, it typically contains a minimal amount of additional sweetener.
What can we say, lady has some serious knowledge.
