No, you cannot make apple, pumpkin, or fruit butters.
It is the combination of acid, sugar, pectin, and heat that assures the safety of jams or jellies. Since fruit butters have significantly less sugar than a traditional jam or jelly, the combination of sugar and pectin is not sufficient to assure that the fruit butter is safe.
To learn more, view Code of Federal Regulations on Fruit Butters, Jellies, Preserves, and Related Products
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