I absolutely love my fruit butters and I simply cannot get enough of them! They are an integral part of that Autumn kitchen feeling; it just isn’t “Autumn” to me without a good, homemade Apple or Pumpkin Butter on a nice piece of skillet-browned Toast- to be served up with your morning Tea, of course.
Last year I made a large helping of both Apple and Pumpkin Butter, and shared them with my Husband’s family. I was stuck using his mother’s Food Processor, however, and ended up unhappy with the results. Even though the flavor turned out wonderful, I am simply not a huge fan of the texture that a Food Processor creates with the fruit and prefer my fruit butters to be nice and creamy in texture.
This year my Husband and I found a “Magic Bullet” precursor from about the 1970’s at a Garage Sale and I snapped it up like a lightening strike- and let me tell you, this thing has been absolutely wonderful to have in my kitchen! The texture it produced for the butters alone was exactly what I was looking for and it is so nice to be able to blend things without the bulk of standard blenders.
I made two surprise gifts this year on top of my standard Apple and Pumpkin butters. One was a Mango-Habanero sauce, and the other was a Pear butter.
For the Pumpkin butter, I split the Pumpkin in half with a hammer and cleaned it. At that point it was in to the oven to roast on a low heat for an hour and a half- just until the flesh was soft and fragrant. After a quick pure with the bullet blender, the mash was placed into a pot with Lemon Juice, a dash of Honey, and some sugar- flavored with Allspice and Cloves to top it off.
The Pear and Apple Butters were far simpler. They were peeled and pured in much the same manner. The Pear was flavored with honey, a dash of Barenjager, and clove. The Apple, on the other hand, was given clove and cinnamon; lemon juice went in to both for preservation.
In terms of water content, the Pear was ultimately the hardest of all of them to deal with. Pears have a much higher water content than Apples do and they seem to simply melt when blended or heated. I recommend starting that one at least 20 minutes before the others- and by the time the others finish your Pear might be, too.
The Mango Habanero sauce was equally as simple. We had picked fresh peppers from my Mother-in-Law’s garden earlier that week and came home with a bag full. Every last one of the 10 peppers was de-stemmed and crammed into the bullet blender for a good whirl. That was then added to a pot and set to simmer with lemon juice while I peeled and pured the Mango next- after which everything was combined in the pot and allowed to warm so that I could incorporate the sugar. A quick 20 minutes on low heat and it was just the right consistency: Sticky but still runny.
I definitely do not recommend doing this without a good set of gloves and a face mask, however. Habaneros are potent and just breathing the scent alone once you’ve pured them can leave your lungs hurting.