The butter that isn’t butter

Friday, September 05, 2008

I’ve never really understood why fruit butters are called that.  I mean, it bears no resemblance whatsoever to actual butter.  But really, who cares? It’s good and it’s surprisingly easy to make.  I had some peaches that were in deep need of being used up, so I made peach butter on Labor Day.

What I particularly like about making fruit butters is that you don’t need a gazillion pounds of fruit.  I had seven peaches, which ended up becoming five half pints of peach butter.  And yes, it took all damn day to cook...but it was in a crock pot and I only set foot in my kitchen a few times.  And the result is better than I could have hoped for.  The peach butter is heavenly.  Spectacular.  Amazing.  Very, very good.  I’m not even exaggerating.

All right, so, getting started is easy enough.  If you have peaches, a crock pot, and some spices, you’re pretty much all set.

1. First step: prepare the peaches.  The easiest way to peel peaches is boil up some water and drop each peach in for about 60 seconds and then plunge into ice water.  The skin will loosen, making peeling a lot easier.  Remove the peach pit.  Roughly chop the peaches.  Or, you’re like me, tear the peaches in pieces with your bare hands.  Throw peaches directly into your crock pot.  Note: if you have ALOT of peaches, you can fill the crock pot to within an inch of the top.
2. Season the peaches.  Add a couple Tablespoons of cinnamon, a teaspoon of ground cloves, half a teaspoon of allspice, and four cups of sugar (yes, that’s a lot of sugar - but you can substitute fake sweetener for some of it if you really want to.  I’m not sure how honey would be as a replacement); mix well.  Turn on your crockpot to low and cook uncovered.  You may want to throw a splatter screen over top, just in case.
3. Ignore your peaches for about six hours.  Stir if you feel like it.


4. Give the peaches a stir, turn the crock pot up to high, and go away again.  Come back every now and then to give the peaches a stir.
5. After another few hours, use a stick blender to puree the peaches if you want a smooth consistency to your butter.  At this point, your peach butter should be brown and sort of mushy looking.  You are looking for a reduction by volume of about half.  If you like a looser consistency, your peach butter will probably be done in about 12 hours.  I cooked mine for about 20 hours because I like mine a little thicker.

And then can your peach butter the same as you would can preserves.

Super simple, and a great way to use up fruit that’s not getting eaten quickly enough!