- 500 g strawberries, washed and hulled
- 2 apples, quartered and deseeded
3h 5minPreparation 5minBaking/Cooking
Recipe is created for
Add the strawberries and apple quarters to the TM bowl and cook without the MC for 15 mins/60°C/speed 1.
Place MC onto lid and puree cooked fruit for 20 secs/speed 6. Scrape down sides of bowl.
Remove the MC and cook pureed fruit for 30 mins/60°C/speed 1. Scrape down sides of bowl.
Repeat cooking the puree for periods of 30 mins/60°C/ speed 1 until the mixture reaches the consistency you want.
Use a wide-mouthed funnel to put the fruit butter into sterilised preserving jars, wipe any excess mixture off the rims with clean paper towel and close with sterlised lids. This will keep safely for up to 2 weeks in the fridge. If you wish to safely achieve a longer shelf life, you will need to process the jars using one of these preserving methods - the boiling water bath method or the pressure canner method.
Fruit butter is a thick fruit paste spread that can be used like jam. Unlike traditional recipes, this version has no sugar added.
Increase the amounts of fruit proportionally to make larger batches.
Substitute other fruits based on your preferences.
It's a good idea to use some apple in all batches of fruit butter, no matter which other fruit you use, as apples are naturally high in pectin which helps the mixture to thicken more. If the apple is left out, it will take longer to cook the puree down to the thick consistency needed for spreading.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.