barbara-in-va
Well-known member
This recipe is a tweaked one based on one I found on the internet from The Good Stuff Cookbook. The recipe is quite forgiving so feel free to make it your own. Here's what I do: (By the way the FDA does not recommend pumpkin butter to be canned at home. From what I have read the feeling is that it is so dense that home canning equipment cannot heat up the contents of the jar enough to make it safe to eat. On that note, I am not dead yet and have canned pumpkin butter many times. I have stopped now though.)
Combine in a large heavy bottomed nonreactive saucepan:
4 C fresh pureed pumpkin
finely grated zest of one lemon and one orange
3 T orange juice
3 T lemon juice
1/2 C lt brown sugar
1/2 C dark brown sugar
1 t cinnamon
1/2 t salt
1/4 t allspice
1/4 t ginger
pinch of cloves
Bring to a boil over medium high heat, stirring constantly, lower heat and simmer mixture stirring very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butte and add a little more of any or all of the spices if you like.
Stir in 1/3 C chopped pecans, lightly toasted.
Notes: next time I will reduce the citrus juices to 2 T each. I usually end up simmering for about an hour to get a nice thick constancy. Be careful tho, the stuff erupts like a volcano all over your kitchen!
I make pumpkin pulp by roasting pumpkin wedges until fork tender, peel and pass thru a food mill.
Enjoy!
Combine in a large heavy bottomed nonreactive saucepan:
4 C fresh pureed pumpkin
finely grated zest of one lemon and one orange
3 T orange juice
3 T lemon juice
1/2 C lt brown sugar
1/2 C dark brown sugar
1 t cinnamon
1/2 t salt
1/4 t allspice
1/4 t ginger
pinch of cloves
Bring to a boil over medium high heat, stirring constantly, lower heat and simmer mixture stirring very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butte and add a little more of any or all of the spices if you like.
Stir in 1/3 C chopped pecans, lightly toasted.
Notes: next time I will reduce the citrus juices to 2 T each. I usually end up simmering for about an hour to get a nice thick constancy. Be careful tho, the stuff erupts like a volcano all over your kitchen!
I make pumpkin pulp by roasting pumpkin wedges until fork tender, peel and pass thru a food mill.
Enjoy!