Because they require somewhat less sugar than do most jams, dairy-free fruit butters and fruit cheeses are ideal for today’s health-conscious cook. A fruit butter, this author explains, has a smooth, rather thick consistency and is readily spreadable. A fruit cheese is also smooth, but it’s dense enough to hold its shape from a mold and can be cut into soft slices. Amanda Burton shares tips for successful preserving, along with advice for interpreting old recipes that allow for drafty kitchens, varying fruit ripeness, different stove temperatures, and other factors. She explains the general procedure, then shares eight recipes for butters and cheeses.