Preserving Spring: Strawberry Rhubarb Butter

A few years ago, I decided to spend a summer focused on preserving fruit butters instead of my beloved jams.

I went the butter route because I realized that while I loved the act of making jam, I needed my canning habit to involve less sugar and have smaller yields.

weighing rhubarb-1

Fruit butters are made from whole pureed fruit that is cooked down slowly over low heat, until the water is dissolved and the natural sugars are concentrated and delicious. You end up with a fairly small amount of spreadable, flavorful product that needs very little in the way of additional sugar.

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