Here’s a scrumptious fruit butter courtesy of Carrie Levin, New York restaurant owner and author of The Good Enough to Eat Breakfast Cookbook (Warner Books © 2001).
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.
step 1 Beat butter in food processor until white. Add jam and beat until smooth.