Homemade Jam Butter

Chris Wilson of LunaGrown Fine Gourmet Jam says: “I use this recipe constantly and sometimes substitute the Jam Butter for fresh herb butter. It’s really very simple and extremely impressive!”

HOMEMADE JAM BUTTER INGREDIENTS

1 quart heavy whipping cream
5 Tablespoons Jam
Salt

HOMEMADE JAM BUTTER DIRECTIONS

In a large bowl, slowly pour in heavy cream while mixer is running. This will slowly begin to thicken. As it does, add your jam one spoonful at a time and continue to mix, adding a dash of salt (to taste). The cream will begin to solidify leaving a watery substance. When this occurs transfer butter into a cheese cloth and shape as a large softball. Allow to sit for a few hours, or overnight, on top of a measuring cup or such, so that the butter milk drips into the container leaving the butter in the cheese cloth. Chill and serve. You may scoop individual servings by using a melon scoop. The butter milk may be used for other cooking purposes or add it to your flower bed for some beautiful blooms!

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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2 thoughts on “Homemade Jam Butter

    • Hi Angelique,
      I don’t see why not, but I can’t tell you exactly what to do as I haven’t done anything like that.

      I asked Chris Wilson, the creator of the Jam Butter recipe, about your question and his response was “I have not worked with those, but the basis of a butter is to congeal the fats. By adding the jam we’re only solidifying the fruits and sugars in the fat particles (the butter), so I would say why not give it a try and share the results!?”

      Would love to know how it works and tastes if you try it. And we can share it on the website.

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