Apple Butter /Peach Butter /Plum Butter / Spiced Pumpkin Butter

[Olga Drozd]

APPLE BUTTER:

As the mixture slowly cooks down, the sugar caramelizes and the apple butter turns a deep golden brown.  Be sure to keep an eye on the butter as it cooks to avoid scorching.

4 pounds sweet apples such as Fuji, Gala, Empire, or Pink Lady (2 kg)
1 1/2 cups sweet apple cider (12 fl. oz. / 375 mL)
Juice of 1 lemon
1/2 cup water

2 cups sugar (1 lb./500 g)
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Have ready hot, sterilized jars and their lids.

Peel, quarter, and core the apples.  In a large nonreactive saucepan, combine the apples, cider, and lemon juice.  Add 1/2 cup water and bring to a boil over medium high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, until the apples are soft, about 30 minutes.

Working in batches if necessary, transfer the apple mixture to a food processor and puree just until smooth.  Return to the saucepan and stir in the sugar, cinnamon, and cloves.  Place over medium low heat and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 1 hour.

Ladle the hot butter into the jars, leaving 1/4 inch of headspace.  Remove any air bubbles and adjust the headspace, if necessary.  Wipe the rims clean and seal fingertip tight with the lids.

Process the jars for 10 minutes in a boiling-water bathe.  The sealed jars can be stored in a cool, dark place for up to 1 year.  If a seal has failed, store the jar in the refrigerator for up to 2 months.  Makes 5 half-pint jars.  (8-fl. oz./250 mL).

SUMMER PEACH BUTTER:

Use a food mill to remove any stringy pulp and a blender to puree the butter to a silky smoothness.  The lemongrass in the variation adds an herbal, lemony essence.

6 pounds peaches (3 kg.)
1 Tablespoon fresh lemon juice
1/2 cup water
Sugar

Have ready hot, sterilized jars and their lids.

Blanch and peel the peaches, then halve them and remove the pits.  Cut the peach halves lengthwise into quarters.

In a large nonreactive saucepan, combine the peaches and lemon juice and toss to coat the peaches. Add 1/2 cup water and bring to a boil over medium high heat.  Reduce the heat to medium low and simmer, covered, stirring occasionally, until the peaches are almost tender, about 20 minutes. Uncover and cook, stirring occasionally, for 10 minutes longer to reduce the liquid slightly.

Working in batches if necessary, pass the peaches through a food mill or fine mesh sieve set over a bowl. Transfer to a blender and process until smooth.  Measure the puree and return to the pan.  Stir in enough sugar to equal 1/2 the amount of puree. Bring to a boil over medium high heat, reduce the heat to medium low, and simmer, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a  spoon, 1 to 1 1/2 hours.

Ladle the hot butter into the jars, leaving 1/4 inch of headspace.  Remove any air bubbles and adjust the headspace, if necessary.  Wipe the rims clean and seal fingertip tight with the lids.

Process the jars for 10 minutes in a boiling water bath.  The sealed jars can be stored in a cool, dark place for up to 1 year.  If a seal has failed, store the jar in the refrigerator for up to 2 months  Makes 6 half-pint jars  (6 fl. oz. / 250 mL)

VARIATION:  Peach-Lemongrass Butter:

Cut 6 thick lemongrass stalks, white parts only into 2-inch pieces and crush with a meat pounder.  Add to the quartered peaches and cook as directed.  Before pureeing the peaches, remove and discard the large pieces of lemongrass. Smaller pieces will be removed by the food mill.  Cook the puree as directed.

PLUM BUTTER:

Achieving the correct viscosity for this butter can be tricky, since the cooking time varies according to the ripeness of the plums.  After the butter is simmered, it should have the thickness of heavy (double) cream, and once it cools a bit, it should drip thickly from a spoon.

1 orange

4 pounds plums (2 kg.)
3 1/4 cups sugar (26 oz./ 815 g)

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

Have ready hot, sterilized jars and their lids.

Using a vegetable peeler, cut 4 strips of zest from the orange, each about 1 inch wide and 4 inches long.  Cut the orange in half and squeeze enough juice to measure 1/4 cup (2 fl. oz./60 mL).  Pour into a large nonreactive saucepan.

Half and pit each plum, and cut each half into 3 pieces. Place the pieces in the saucepan, add the sugar, and stir gently to combine.  Bring to a boil over medium-high heat, stirring to dissolve the sugar.  Reduce the heat to medium and simmer, uncovered, stirring often, until the plums are tender, about 5 minutes.

Working in batches if necessary, pass the plums through a food mill or fine mesh sieve set over another large nonreactive saucepan.  Stir in the vanilla and cinnamon and bring to a boil over medium high heat.  Reduce the heat to low and simmer, uncovered, stirring frequently until the butter is the consistency of heavy cream, 55 to 70 minutes.

Ladle the hot butter into the jars, leaving 1/4 inch of headspace.  Remove any air bubbles and adjust the headspace, if necessary.  Wipe the rims clean and seal fingertip tight with the lids.

Process the jars for 10 minutes in a boiling water bath covered by 2 inches of water.  The sealed jars can be stored in a cool, dark place for up to 1 year.  If a seal has failed, store the jar in the refrigerator for up to 2 months.  Makes 5 half-pint jars (8 f. oz./250 mL).

HOW TO PROCESS IN WATER BATH:

Center lid on jar and screw band on until fingertip tight (don't over-tighten screw band).  Place jars in canner, ensuring they are completely covered with water by 2 inches. Bring to a boil, put lid on canner, and process for 10 minutes. Remove canner lid and turn off heat. Wait 5 minutes, then remove jars, keeping them as straight as possible, to a flat surface where they can sit for 24 hours. Don't dry them at this point, any water on the tops will evaporate on its own. After 24 hours, check all lids for seal - you should hear them popping quite quickly as they seal, and the lids should not flex when pushed after 24 hours. If any have not sealed, store in the fridge. Canned jars are best used within a year.

SPICED PUMPKIN BUTTER:

Sugar pumpkins are a good choice here, but also look for heirloom varieties at farmers' markets.  The best have firm, flavorful, and nearly string free flesh.  For safety reasons, this butter should be refrigerated or frozen (NOT canned).

2 small pumpkins, about 4 pounds (2 kg.) each
2 Tablespoons unsalted butter, melted
2 cups granulated sugar (1 lb./500g)
1 cup firmly packed light brown sugar (7 oz./220 g)
1 1/2 cups sweet apple cider (12 fl. oz./375 mL)
3 1/2 teaspoons ground ginger
3 1/2 teaspoons ground cinnamon
1 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Have ready hot, sterilized jars and their lids, unless you plan on freezing the butter (see below).

Preheat the oven to 425º F. (220º C.).

Cut each pumpkin in half.  Scoop out and discard the seeds.  Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet.  Bake until tender, 25 to 35 minutes, depending on the size of the pumpkin halves.  Using a spoon, scoop the flesh from the pumpkin halves and place in a bowl.  Stir and mash the pumpkin until pureed.  Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.

In a large nonreactive saucepan, combine 5 cups of the  pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg, and cloves.  Stir until blended.  Bring just to a boil over medium high heat, stirring constantly.  Reduce the heat to medium-low and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.

Ladle the hot butter into the jars, leaving 1/4 inch of headspace.  Remove any air bubbles and adjust the headspace, if necessary.  Wipe the rims clean seal tightly with the lids. The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy duty resealable plastic bags in the freezer for up to 1 year.  Makes 6 half-pint jars (8-fl.oz./250 mL).