Fruit Butter by Kevin West of Saving the Season
Blogger Kevin West of Saving the Season shares another recipe with us! This versatile recipe for Fruit Butter will work work with many types of fruit — whatever is plentiful and in season is best. Kevin suggests pumpkin, peaches or persimmons. Fruit butter makes a great easy-to-make treat and delicious gift on any occasion.
yields about 2 pints
- 4 to 5 pounds of pumpkin, peaches or persimmons
- optional: spices, bourbon or brandy
- Peel the fruit and cut it into ½” chunks. Place it in a pot with enough water to cover the bottom ½” deep. Bring to a boil. Lower the heat, cover and simmer gently, stirring occasionally, for 20 minutes, or until the fruit is very soft.
- Mash the fruit with a potato masher or pass it through a food mill. Measure the puree and note the quantity. For every cup of puree, measure ½ cup of sugar.
- Add the puree and sugar to a large pot. Stir to combine, then bring to a boil. Lower the heat to a simmer and cook uncovered, stirring frequently, until reduced by half — 30 to 45 minutes. You’ll know the butter is ready when a spoonful chilled in the freezer for one minute doesn’t leak liquid at its edge.
- If you like, stir in 2 teaspoons bourbon or brandy, or add ¼ teaspoon of ground spice. Taste and adjust to your liking.
- Ladle the hot fruit butter into airtight glass or plastic containers, filling to within ¼” of the top. Put on the lids, allow the containers to cool and store in the refrigerator. Use within a month.
For more insight into pickling, preserving and additional tips, please visit Kevin’s blog, Saving the Season.
From a long line of picklers and preservers, blogger Kevin West of Saving the Season is known for his tips and techniques to turn here-today- gone-tomorrow fruits and vegetables into gourmet goodies and gifts. Read his blog and connect with him on Twitter.
MORE RECIPES FROM KEVIN
• Spicy Zucchini Pickles
SHOP WEST ELM KITCHEN