Butters
Butters do not use citrus fruit to make fruit butter. Citrus fruits have too high of a water content, and their membranes do not allow them to be pureed well.
To proceed, puree the fruit, mix it with sugar enough to sweeten to taste, and boil this mixture down. This process results in a thick, creamy butter. Butters are spread on toast or bread.
Unlike other preservation methods, butters can use overripe and bruised fruit, although the bruises themselves must be removed before pureeing. You can add into the puree any of the fruit pulp leftover from jelly making, although this pulp won’t have a lot of flavor left in it.
Hot-packed into pint jars, butter can be kept in the refrigerator for up to six months, or it can be processed in a water bath for fifteen minutes.