Fall Fruit Butters – So Easy To Make!

Fruit butters are a delicious, healthy way to preserve your favorite fruits. Try these easy recipes.

If last weekend’s fun-filled family field trip to the apple orchard yielded about a dozen more bushels than you actually need, there are lots of ways to use up these fall fruits. But traditional pies, tarts, and other rich desserts are not the only way to showcase these juicy gems of autumn.

Fruit butters contain less sugar than most desserts, and also less than jams, jellies, and preserves. And while the name says “butter,” fruit butters contain no butter at all, but are named for their smooth body and consistency, similar to pudding. Generally fat-free, they are delicious stirred into plain yogurt or hot cereal, or spread on rolls, scones, waffles, muffins, or toast, and may be used in place of butter in many recipes.

How Are Fruit Butters Made?

Slowly cooking fruit down until the texture is dense instead of adding pectin to thicken, flavor becomes concentrated and sweet without the addition of excessive sweeteners. Typically prepared on the stovetop, fruit butters also yield good results in a slow cooker, oven, or even, in a pinch, the microwave. Using one kind of fruit, or experimenting with combinations like apple and rhubarb or pumpkin and pear, allow you to create special spreads that will surprise family and friends. Properly jarred, they can keep in the refrigerator for several weeks or frozen for up to a year. Fruit butter also does well in the canning process, lasting several years as a result (think: a ready supply of homemade birthday and holiday gifts available right from your pantry shelf).

Try these recipes for a delicious breakfast, lunch, dinner or holiday treat:

Fruit Butters To Make This Fall

Apple pie - Breakfast

Apple Butter

Course Breakfast
Cuisine American


  • 4 pounds apples, peeled, cored and quartered
  • 1 cup water
  • 1 cup apple cider
  • brown sugar to taste
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground allspice 
  • Grated rind and juice of 2 lemons


  • Directions:
    Cook apples in the liquid until soft. Pass through a food mill or push through a fine mesh strainer and note how many cups you are getting. You do this so you can determine how much sugar you may/may not need.
    Add up to 1/2 cup brown sugar for each cup of puree — usually less. Add spices, rind, and lemon juice and cook over very low heat until thick and dark brown. This may take 3 to 4 hours. Can be used within a week or two; if not using by then, be sure to can or freeze.
Keyword best apple butter recipe, what is apple butter used for

Pumpkin Butter

Course Snack
Cuisine American


  • 1 pound  pie pumpkin, peeled and cubed or 1 (15-ounce) canned pumpkin (not pie mix)
  • 1/2  cup water
  • 1/2 to 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves


  • Place pumpkin and water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a strainer or food mill. If using canned pumpkin, omit this step and pick up below. Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods.
  • Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
  • Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
  • Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
  • Oven: Heat oven to 250°. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Keyword pumpkin butter recipe, spiced pumpkin butter
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Beth Herman

Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.

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i have made pumpkin/apple butter for christmas presents. everyone likes it, i don’t remember where i got the recipe, but it’s a good one. i also do sugar cinnamon butter and honey butter.

Mike D

Does anyone have a good recipe for persimmon butter?

Bonita Radtke

Pumpkin butter is low acid and very dense. Pack hot, only in jelly or pint jars, and pressure can at the right pressure–and length of time for your altitude. Putting Food By, Ball Blue Book or another reliable canning book will provide the info you need to safely can pumpkin in any form. Personally, I just freeze pumpkin and squash products for safety and convenience.

patricia herman

can this be frozen? or best to make small batch and use immediately?

Sandy B.

Apple butter recipes usually contain enough acid that it can be canned as any jam or jelly without processing. Pumpkin is a different story. The above recipe could be kept in the refrigerator for as long as any cooked vegetable would remain fresh. However, you are going to can it, please check with your county extension as to how to do so safely. At the very least, it would need water-bath canning, and possibly, pressure canning to reach the correct temperatures to make it safe to can.


I remember making making Grape JUICE with my mother. She would sterilize the jars and lids. Put one cup of washed Concord grapes into each jar. Add one cup of sugar. Fill each jar with boiling water. Dry off the rim of the jars. Then place the lids and rings on the jars and turn each one upside down. The next morning she would check to see if the lids had sealed and place them in the basement. We would wait and open the first jar on Thanksgiving Day to have with dinner. Delicious!

Lorene Smith

We make apple butter in a copper kettle outside and it is fun and delicious. Do you have any recipes for other butters than apple and pumpkin? I will try the pumpkin butter soon.
Thanks for recipes.

Cathy Kavall

At one time I found, on line, a recipe for pumpkin butter, very close to yours, but it had pecans in it and I was able to can it. When I went back to use the recipe again, there was a note stating that they had pulled this recipe as there were concerns about botulism (?) or some such thing. Can your recipe be canned and if yes, do you have the recipe? Everyone thought I was crazy eating pumpkin butter …. till they tried it too. It was so very, very good!!! And I would love to can it again, husband doesn’t eat anything i can as he doesn’t know what’s good for him .. lol … Thank You for your time


I just got back from vacation In Gordonsville, Virginia. 30 miles from Charlottesville. There was a street festival there & a woman was selling Apple Butter that her & her kids made. It was so Delicious. My sister bought a jar of Sugar Free Apple Butter & she said it was the best sugar free she’s ever tasted.

Monica Seals

Thank you so much for providing the Apple Butter recipe. I can remember as a little girl helping my Granny make Apple Butter every year. Now I can teach my daughter the same recipe as my Granny taught me.

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