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A post shared by Genevieve Boehme (@genaboehme) on Sep 22, 2017 at 1:04pm PDT

September is over and so it’s time for our monthly Mastery Challenge accounting. This was a good month for the challenge, with 73 people reporting in that they cooked up a batch or two of fruit butter in order to meet the goals of the challenge.

The array of fruits used was nice and broad. Folks made butters out of apples, apricots, blueberries, cherries, cranberries, figs, muscadine grapes, nectarines, pawpaws, peaches, pears, plums, pumpkins, rhubarb, tomatoes, and zucchini. Those butters were flavored with aleppo pepper, bourbon, cardamom, chai, chipotle, cinnamon, ginger, lavender, lemon, rosewater, rum, and vanilla. And they were sweetened with brown sugar, cane sugar, honey, maple, and sorghum.

Going into the challenge, the feelings about fruit butters were scattered across the spectrum, with a number of folks feeling ok and then really positive about the style of preserve.

Happily, after completing the challenge, nearly everyone who participated feels pretty darn good about fruit butters. That always warms my heart. Sadly, I forgot to include a field for people to leave comments about this month’s challenge on the submission form (oops), so I don’t have any words of wisdom or excitement from participants to share. 🙁

Apple and Pears

A post shared by Karen Burchard (@karenburchard) on Sep 14, 2017 at 2:37pm PDT

Cherries, Nectarines, Plums, and Peaches

Everything Else

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