This recipe recalls the very first preserves I ever made: pineapple lime jam. The rumor is that the result was so exquisite that my father-in-law ate it straight out of the jar. I’m sorry that it’s taken me nearly 6 years to revisit the combination.
There’s apple butter on my ceiling. That’s the issue with making any kind of fruit butter on the stovetop. That’s the beauty, I learned while making a second batch, of apple butter in the slow cooker. It’s never hot enough to burble.
This is an incredibly versatile, mild cheese for a spread on crackers; with fruit or veggies; mixed into a vinaigrette; or added to scrambled eggs. Recipe includes step-by-step photos and instructions.