Carefully hand crafted, using old Amish ways. Fruits are cooked slowly over low heat, concentrating the sweetness of the fruit and creating a spreadable texture by evaporating out much of the water. They allow for a little more creativity than many soft spread recipes.

Why stop with Apple Butter? Blackberries make delicious spread too!

Stir a dollop of fruit butter into a bowl of oatmeal.
Add fruit butters to yogurt, and granola.
For variety in Asian stir-fry to add texture and a sweet/tart flavor.
If you are trying to cut butter and margarine, add fruit butters to baked goods in place of the dairy butter.
Change up your barbecue sauce, giving it a little fruit flavor, by adding in a fruit butter.
Use fruit butter as a glaze on a fresh fruit tart.
Have you thought to top off a plain cheesecake?
Fruit butters are a delicious cake filling, it’s a great way to liven up plain yellow cake.
Spread over pancakes or waffles.

Apple Butter 8 oz. (3 Jars) | Apple Butter 16 oz. (2 Jars) | Apple Butter 32 oz. | Apple Cranberry Butter 8 oz. (3 Jars) | Apple Pecan Butter 16 oz. (2 Jars) | Apricot Butter 8 oz. (3 Jars) | Blackberry Butter 8 oz. (3 Jars) | Blackberry Butter 16 oz. (2 Jars) | Black Raspberry Butter 8 oz. (3 Jars) | Blueberry Butter 8 oz. (3 Jars) | Cherry Butter 8 oz. (3 Jars) | Cherry Butter 16 oz. (2 Jars) | Hot Pepper Butter 8 oz. (3 Jars) | Peach Butter 8 oz. (3 Jars) | Plum Butter 8 oz. (3 Jars) | Peach Butter 16 oz. (2 Jars) | Pumpkin Butter 8 oz. (3 Jars) | Pumpkin Butter 16 oz. (2 Jars) | Red Raspberry Butter 8 oz. (3 Jars) | Strawberry Butter 8 oz. (3 Jars) | Strawberry Rhubarb Butter 8 oz. (3 Jars) | Sweet Potato Butter 19oz. (2 Jars)