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Fruit butters turn ripe delicious fruit into a smooth and creamy spread perfect for sandwiches, sauces or just plain toast. A staple in pantries of yesteryear, fruit butters have lost some footing in favor of fruit spreads, jams and jellies. Good thing they’re simple to make and offer a great way to preserve your favorite harvest flavors. Just in case you’re wondering, there’s not a pat of butter in these recipes, fruit butters get their name due to their rich, buttery texture.
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Prep Time: 45 minutes, Cook Time: 60 minutes, Makes: 6 to 8 half pints
6 c. ripe mangoes (Fair Trade preferred)
2 c. water
2 1/2 c. sugar
2 Tbsp. lime juice
Optional spices: 1/2 tsp. allspice, ginger or cloves, or 1/2 tsp. cinnamon or nutmeg
Fill a water canner or large pot, half-full of water. Bring to a simmer. Wash jars, screw bands and lids in hot, soapy water. Rinse well and place in simmering water. Turn off the heat and let stand in water until ready to use. Drain well before filling. Clean, cut and dice the mangoes. Mangoes have a large fibrous pit in the middle of the fruit. To avoid the seed and get the most fruit, cut the mango in half lengthwise along the outer edge of the seed. Repeat on the other side. Trim the remaining fruit from around the seed, and slice it away from the skin. Take one of the two halves, score it lengthwise and crosswise, turn the half inside out and scrape the chunks from the skin. Repeat with the other side, and the rest of the mangoes. Place mango in a heavy bottomed pot with the water. Simmer for about 20 minutes, or until tender. If the mango is stringy, put through a food press or pulse until smooth in a blender (do not liquefy). Add sugar and lime juice. Simmer until smooth and buttery (about 30 minutes). Remove from heat and skim off any foam with the back of a metal spoon. Ladle into sterilized jars, leaving 1/8 inch space at the top of the jar. Remove air bubbles and slide a rubber or silicone spatula between jar and food, and press gently to release any bubbles. Repeat around circumference of jar. After removing air bubbles, readjust headspace if required. Wipe rim clean of any excess mango butter. Top with lids, screw tightly and place in a hot water bath to ensure a good seal. Water must cover jars by 1 to 2 inches. Cover, bring to a boil and process for 10 minutes. Remove jars and allow to cool. Check seal by pressing the lid. (If the tops don’t spring back, the mango butter is sealed and is good for a year, otherwise the mango butter needs to be refrigerated and enjoyed within 2 weeks). Allow to cool for 24 hours.
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