Chris Wilson of LunaGrown Fine Gourmet Jam says: “I use this recipe constantly and sometimes substitute the Jam Butter for fresh herb butter. It’s really very simple and extremely impressive!”
- 1 quart heavy whipping cream
- 5 Tablespoons of your favorite jam
- In a large bowl, slowly pour in heavy cream while mixer is running. This will slowly begin to thicken. As it does, add your jam one spoonful at a time and continue to mix, adding a dash of salt (to taste). The cream will begin to solidify leaving a watery substance. When this occurs transfer butter into a cheese cloth and shape as a large softball.
- Allow to sit for a few hours, or overnight, on top of a measuring cup or such, so that the butter milk drips into the container leaving the butter in the cheese cloth. Chill and serve. You may scoop individual servings by using a melon scoop. The butter milk may be used for other cooking purposes or add it to your flower bed for some beautiful blooms!