Butters & Jams & Spreads - Great Treats for a Brunch

Whether you make a simple flavored butter for pancakes or a batch of fruit jams for homemade biscuits, these recipes are a hit. Many of them can be made ahead, giving you more time for the remaining menu.

If you have any questions or suggestions, please contact us at recipes@brunchandbeyond.com.

	Breakfast Butters
	Flavored Cream Cheeses
	Skillet Fruit Jams

Breakfast Butters
Great on toast, scones, pancakes, waffles, etc.!

Honey:
1/2 c. unsalted butter
3 tbs. honey
1/4 tsp. vanilla extract

Cinnamon Sugar:
1/2 c. unsalted butter
1 tsp. ground cinnamon
2 tbs. light brown sugar

Fruit:
1/2 c. unsalted butter
2 tsp. good quality jam or preserves - NOT JELLY

1. Bring butter to room temperature. Place all ingredients in a bowl and mash with a fork to combine.
2. Serve immediately or cover and refrigerate for up to 3 days.

Flavored Cream Cheeses
A tasty treat for bagels, toast, or biscuits!

Herb:
1 lb. cream cheese
2 tbs. buttermilk
1/3 c. finely chopped fresh herbs (basil, dill, parsley, or cilantro - use one or a mixture)

Honey:
1 lb. cream cheese
2 tbs. buttermilk
2 tbs. honey

1. Bring cream cheese to room temperature. Place all ingredients in a bowl and mash with a fork to combine.
2. Serve immediately or cover and refrigerate for up to 3 days.

Skillet Fruit Jams

Blackberry-Blueberry:
2 c. each blackberries & blueberries, crushed
2 tbs. powdered fruit pectin
1/2 tsp. butter
3/4 c. sugar

Three Berry:
1 c. each blackberries, raspberries, & sliced strawberries, crushed
4 tsp. powdered fruit pectin
1/2 tsp. butter
1 c. sugar

Strawberry:
2 c. strawberries, crushed
4 tsp. powdered fruit pectin
1/2 tsp. butter
1 c. sugar

Raspberry:
3 c. raspberries, crushed
4 tsp. powdered fruit pectin
1/2 tsp. butter
1 1/2 c. sugar

1. Prepare clean, freezer-safe containers and lids by slowly pouring boiling water into and over the exteriors. Invert them onto a clean kitchen towel and let dry.
2. In a large skillet, combine fruit, pectin, and butter. Heat to boiling over high heat, stirring constantly. Stir in sugar and heat to boiling, stirring constantly. Boil for 1 minute. Remove skillet from heat.
3. Quickly spoon the hot jam into jars. Wipe the jar rims and threads clean and cover with lids. Refrigerate until set (about 6 hours).
4. Each recipe makes 2 8-oz. jars. The jam will keep for 3 weeks chilled or can be frozen for later use.