Fruit butter

A smooth, thick fruit spread made by cooking fruit purée slowly until it darkens and concentrates; it contains no butter.

Fruit butter: A jar of smooth dark apple butter spread on a slice of bread, apples beside it
  • Fillings, creams, frostings and sauces

Also called: lekvar

The name comes from its smooth, spreadable texture. Apples, pears, plums, pumpkin and apricots are popular choices. The fruit is cooked until soft, puréed and then simmered for hours, often in a slow cooker or low oven, until it thickens enough to hold its shape on a spoon. Warm spices are common.

Fruit butter usually contains less sugar than jam, since long cooking concentrates the fruit's own sugars. It is spread on toast, stirred into oatmeal and used as a filling for pastries such as kolaches and hamantaschen.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Apple Butter, National Center for Home Food Preservation (University of Georgia)