Mix Equal Parts of Butter (be sure to soften it at room temperature first), Olive Oil, and Red Palm Oil
Blend all of the ingredients together in a blender, hand held blender or food processor.
Put it in a crock and put into the refrigerator.
It comes out a wonderfully bright "buttery" yellow color. The bright "orange" that it starts out with is the color from the Red Palm Fruit and is why it is called Red Palm Oil..well, I guess that doesn't make sense, that seems like it should be called Yellow Palm Oil... but no the fruit is red, and the oil that comes from it is yellow; there, now I've clarified for you. It is also where all that wonderful Carotene is.
It spreads so nicely after refrigeration. If you prefer a stronger flavor or health benefit of any of the oils or butter, you can change the proportions to your liking. I'm even thinking why not try half butter and half Red Palm oil. Just as a note, the butter is the one that becomes the hardest in the refrigerator, so the more butter, the firmer the spread... but there is still leeway to add more butter to this if you are wanting a more "buttery" taste.... while still keeping it spreadable. Anyhow, have fun... and butter those biscuits baby.
Look at that jam and "Better Butter" in the early morning sunlight... isn't it pretty?
Have a great weekend everyone.