r/butter

I’ve made this matcha tiramisu recipe before that uses heavy cream with the mascarpone. Used a different brand of heavy cream and it turned into butter almost immediately, never had that happen before and have never made butter before. So now I have this weird matcha, mascarpone, simple syrup mixture that just tastes like subtly sweet matcha butter and tastes fantastic even with salt. Trying to get any ideas of what else I could add to it for taste given the flavor profile. Hell, idk even know what I’d even put it on other than like bread at this point and looking for ideas.

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I used to think fruit butter was just a less exciting version of jam. Same idea, worse texture, less punch. I was completely wrong — and the slow cooker is what changed my mind.

The difference between peach butter and peach jam is what's not in it. No pectin. No engineered gel set. Just fruit, heat, time, and patience — cooked until the water evaporates and what remains is the pure concentrated essence of the peach with a texture that's silky rather than bouncy.

The slow cooker handles all of this without you. That's the part I didn't expect to love as much as I do. You don't stand and stir. You don't watch for a boiling point. You don't scrape the bottom every ten minutes. You prop the lid open slightly so moisture can escape, and you walk away for 8 hours.

What I learned making this that actually matters for the preserving community:

No-peel method works perfectly. Rough chop the peaches, cook them down, blend after. The skins vanish in the blender and contribute color and pectin naturally without any bitterness.

The propped lid is non-negotiable. Sealed lid = steam trapped = butter never thickens. A wooden spoon across the rim of the pot gives just enough gap for evaporation without losing too much heat.

Spices intensify dramatically as the batch reduces. Add cinnamon and ginger conservatively at the start. Taste at hour 6 when it's concentrated and adjust. I've over-spiced two batches by being too generous early.

The plate test works here too. A dollop on a cold plate — if no liquid ring forms around it, it's set. Same principle as jam, different texture to aim for.

Water bath processed exactly like jam — 10 minutes, ¼ inch headspace, standard processing. All 4 jars sealed clean.

Anyone else use the slow cooker for fruit butters? I'm wondering whether apple butter is the obvious next move or whether stone fruits like plum or nectarine would be worth trying first while the season lasts. Recipe in the comments!