Turkish Fruit Butter

By Mark Bittman

Turkish Fruit Butter
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Total Time
2 hours 30 minutes
Rating
4(23)
Comments
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Ingredients

  • ¾cup sugar
  • 1cup water
  • 1½pounds chopped fruit
  • 1tablespoon honey
  • 1teaspoon lemon juice
  • ¼teaspoon ground nutmeg
  • 1pinch ground cloves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

213 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 1 gram protein; 8 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine ¾ cups sugar, 1 cup water and chopped fruit in a saucepan; bring to a boil.

  2. Step 2

    When fruit is tender, cool slightly and purée.

  3. Step 3

    Cook off liquid, stirring, up to 2 hours.

  4. Step 4

    Add 1 tablespoon honey, 1 teaspoon lemon juice, ¼ teaspoon ground nutmeg and a pinch of ground cloves. When thick, cool and serve.

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Ratings

4 out of 5
23 user ratings
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Comments

Susan

Fruit butters are most easily cooked down in a low oven (not stirring for hours, while getting splattered with hot stuff.) I use a large enameled pot with the lid off at 170-200 F. I stir it occasionally. And all that sugar is not needed.

Susan

Fruit butters are most easily cooked down in a low oven (not stirring for hours, while getting splattered with hot stuff.) I use a large enameled pot with the lid off at 170-200 F. I stir it occasionally. And all that sugar is not needed.

Anne

It looks like this recipe is missing a quantity for chopped fruit.

NYT Cooking

Thanks, Anne. We've updated the recipe.

WK

Looks great but the recipe as written is confusing. Do I bring the ingredients to a boil, cool slightly, puree, then return the whole thing to the pan and reduce for for up to two hours?

pix

That is how I understand it, FWIW.

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