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