Here’s a scrumptious fruit butter courtesy of Carrie Levin, New York restaurant owner and author of The Good Enough to Eat Breakfast Cookbook. The recipe combines store-bought butter with store-bought strawberry jam that you can whip up in a jiffy. Pair either with Carrie’s special Apple Scones, or any variety of waffles, breads, or our own Quick Buttermilk Biscuits. Recipe from Right at Home.
Yield: 1 serving ( Serving Size: 1 1/4 cup )
Prep time:5 Minutes
1 cup(s) (2 sticks) soft butter
3 ounce(s) (4 Tablespoons) store-bought strawberry jam (mildly chunky)
Beat butter in food processor until white. Add jam and beat until smooth.