March 21st, 2013

Jam Butter

I think the words Jam and Butter together speak everything you need to know.  Just looking at the pictures of this sweet little combination makes you want to dig in.  Such a simple thing to combine your jam and your butter into one spread- but oh how it makes any bread, even plain toast, into a special treat!



With Easter and Mother’s Day coming cup – we recommend serving your Jam Butter with Hot Biscuits for breakfast or brunch.  However, you could add it to your Easter table with Buttermilk Rolls {not only is it so yummy, it looks pretty too}.  Be sure to make some English Muffin Bread to eat with the leftovers {if you have any}, and FYI the orange marmalade is fabulous on Cornbread!



Choose any flavor of jam, jelly, or preserves you like – it’s hard to pick a favorite!  The pictures here have Raspberry Jam, Blueberry Preserves, and Orange Marmalade.  Other favorites are Strawberry, Peach, Apricot, and Blackberry.


Jam Butter Recipe


1 stick (1/2 cup) good quality butter (room temperature)

4 heaping tablespoons jam (be as generous as you like)


Whip the butter with an electric mixer until light and fluffy.  Add the jam and mix by hand until completely incorporated.  {Note:  You can add the jam with the electric mixer, but mixing by hand keeps the fruit whole – these blueberry preserves have whole berries that looks so beautiful in the butter.}



Now spoon your butter into a small dish or you can roll it in wax paper to make a log or square.

Serve with hot biscuits or bread!



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33 Responses to “Jam Butter”

  1. This caught my attention over at the Ladybird lane linky party. Oh my, does it look tasty and easy too! Thank you for sharing!

  2. I love the idea of not having to dirty 2 knives 🙂 The extra step of whipping them together makes that worth it. Now, I just need to think of a flavor…

  3. This looks amazing! Why haven’t I ever thought to do this? Such a simple idea, and it looks so pretty! I can’t wait to try it. Thanks for the great idea! Have a wonderful weekend.

  4. What a great way to use up jam! I would love to invite you to link up to Inspired Weekends!

    Katie @ Horrific Knits

  5. Looks delish!! Mmm!

  6. Thanks so much for linking up with Inspired Weekends! Please stop by Horrific Knits on Friday for the next round!

  7. This looks so good! I never would have thought about it, either. I’m pinning this and making this, for sure! Thanks for sharing.

  8. Thanks for linking up to Gingerly Made’s Show & Tell. You’ve been featured!

  9. I must make these for breakfast soon! We would love for you to link them up with our Wednesday link party!

  10. Thanks for linking up, this is a great post. I hope you will link up each week. Did you notice I featured you yesterday?

  11. […] Jam Butter […]

  12. Oh man…I NEED some biscuits STAT!
    If I could only stick a fork through my screen and get some of that raspberry butter I’d be sooo happy! 🙂
    Have a great weekend.

  13. What a fantastic idea!! Pinning and totally going to make this week 🙂

  14. Fabulous idea! Sounds like an awesome reason to make biscuits SOON! ;-} Thanks so much.

  15. Salted or Unsalted butter?

    This would make wonderful holiday gifts with a loaf of homemade bread or batch of freshly-baked muffins/scones. Thanks~

  16. I use salted butter. Your right it would definitely make a great gift.

  17. I make an orange-cranberry marmalade can hardly wait until I open my next jar.
    Also, I can see pancakes rolls.

  18. Can u freeze it … also, how long can it stay in refrigerator

  19. Mary – I have never froze it, but I don’t see why not! Great idea to make it up before the holidays!

  20. Down south we do this all the time and here is another idea that works great. If you want a more chunky butter, after you mix your preserves and butter, just add more chopped finely fruit of choice. We also like mixing chutney this way with butter because it’s great on fish and pork. Once you place your Jam butter on the table, you can also drizzle it with chocolate or carmel.

  21. Southern Girl – all I can say is YUM!! Thanks for the great ideas!

  22. Looks incredible, but does this recipe make only one jar?

  23. Hannah – yes, the recipe makes only about a 1/2 cup. To make more just double the recipe as needed.

  24. How long can this be stored for?

  25. I want to make this and give away as gifts for Christmas. Does it keep well? I will be making homemade butter. Does it work well with homemade butter?

  26. Shana – I keep this for weeks in the frig. I have never used homemade butter, but I don’t see why it would be any different. What fun Christmas gifts!

  27. I want to make quite a large amount of the berry butter to put into jars and give to coworkers for Christmas. Is this feasible?

  28. Debby – No problem just make a large batch in your mixer and refrigerate. Treat it just like butter – I often take it to an early morning shift with bread and it stays out all morning. It will keep in the frig for weeks so you can make it ahead. They’ll love it!

  29. Thank you for this recipe. A local restaurant makes different kinds and I love them. They even have savory ones like garlic. Can’t wait to try my own concoctions. Didn’t realize it was this easy!

  30. I never comment on recipes. However, this one was just so amazing, I had to write. My only modification was to add a splash of milk to make it slightly creamier. Otherwise this is probably one of the most amazing things I’ve ever eaten on a biscuit.

  31. Thanks Noah – We’re so happy you like it as much as we do!

  32. Heyyy i got very excited reading this! 🙂 im wondering if the jam butter could turn into solid if i put it in the fridge,
    Cause’ im planning to make the “butter stick” for my class project, I’d like to make the jam butter as the substitutions what do you think?

  33. Yes it does turn solid in the fridge. Good luck with your project.


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