butters galore!

So, my classes for fall are ready to go, and they don’t start until next week.  My dissertation is awaiting approval.  So I’ve got some time on my hands, and it’s produce season, and I’ve got a ton of that, too.  There’s only so much produce one can eat…what to do? Well, I made me some butters….and since many of you asked for various recipes, here’s just a few:

Peach Butter

4 large or 8 small ripe peaches

1/4 to 1/2 c sugar (depending on how sweet your peaches are)


lemon juice
peel, pit and chop the peaches.  put ’em in a saucepan (go bigger than you think, since they tend to splatter), and add just enough water to cover the bottom of the saucepan about a half inch (if you have really juicy peaches, you may not even need the water).  Add 1/4 c sugar, and bring to boil.  Boil for about 10 minutes, then lower the heat to a simmer and simmer for about an hour, stirring frequently.  Add more water, and sugar or lemon juice (to cut the sweetness) if needed, during this time.  Puree in a blender and put into jars (or even tupperware).  Can in water bath for 15 minutes or skip the canning and just keep in the fridge.

Butternut Cardamom Butter

2 pounds butternut squash, peeled, seeded, and chunked

2 c water

1 c packed brown sugar

1 T cinnamon

1 T cardamom (or more…to taste)

Put all of this in a sauce pan, and like the peach butter, bring to a boil, boil 10 minutes, then lower heat and simmer for about an hour to an hour and a half.  When the squash is really soft, puree in a blender.  Taste, and add more sugar, cinnamon or cardamom if you like. Pour into jars.  Can for 15 minutes in hot water bath or store in fridge.

Mock Apple Butter

1 big honkin’ zucchini, peeled, seeded, and chopped

1/4 c apple cider vinegar

2 c sugar

apple butter spices you like (cinnamon, allspice, cloves, etc)

put everything in a saucepan, and as before, bring to a boil.  But this time, boil for about 5 minutes only (otherwise, the sugar will caramelize, and you’ll have caramelized semi-raw zucchini chunks…yuck!).  Simmer for about 30 minutes, or until zucchini is soft. Puree.  If it’s too thin, return to pan and keep simmmering (zucchini releases a lot of water, and can make your puree pretty thin).  Watch out…it splatters!  Pour into jars, and can or keep in fridge.

Ginger Pear Butter

6 cups pears, cored, peeled, and chopped (depending on the size of your pears, anywhere from 6 to 12)

1/4 c water

1/4 c sugar (or more, depending on how sweet your pears are)

1 T ground ginger OR 1 2 inch piece of fresh ginger, peeled and chopped

Put everything in a pan. Bring to a boil, boil for about 10 minutes (if your pears are really hard, boil for about 15).  Turn the heat down and simmer for about 1 to 1.5 hours, or until the pears are REALLY soft.  You can, if you want chunky pear butter, just mash it with a potato masher at this point, or puree and put into jars.  Can or keep in fridge.


Published in: on August 17, 2011 at 4:22 pm  Comments (3)  

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3 CommentsLeave a comment

  1. If you tell me zucchini can be made into an edible “butter” I will believe you, but this is certainly the first time I’ve heard of such a thing!

  2. Matt, it really does taste a lot like apple butter. There’s also zucchini confit, where you take grated zucchini and garlic and slowly saute it in lots of olive oil…

  3. […] Why I Still Read It I’ve said it before and I’ll say it again: being a friend gets you bookmarked, but it doesn’t keep you there. Melissa’s posts are entertaining, insightful, and fairly frequent. They offer glimpses into the world of Academia. They also give the reader a look into Melissa’s unique political outlook, her personal life, and her cooking. Yes, longtime readers will know that the most surefire way to keep me reading a blog is to occasionally post something like this. […]

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