Forget hours of baking your pumpkins, do this instead to have puree in 30 minutes.
On the quest for a good recipe, I started scanning my cookbook shelves (of which I have many). Finding the canning books, I figured, there’s got to be a couple recipes for pumpkin butter in my 18 cookbooks on canning, right? Wrong! Seems very few people want to go to the trouble of making Pumpkin Butter.
Down to my last 4 books. These are the older ones when people were more likely to make their own stuff. Especially since most had gardens back then. What do you do with 5 bushels of zucchini? They had an answer.Looking, looking….ahh here’s one and it sounds great! Let’s start.
First off, no baking the pumpkin. They had you boil it instead. Okay, I’m game to try anything. Since we picked these at the organic farm, I was pretty comfortable with that ( no scary chemicals to worry about). Wash the outside of the pumpkin to get dirt, dust and bugs off. Then slice in half and scoop out the inerds. Done.
Then cut each half into three pieces, place in a stockpot, cover with water and boil for 20 minutes.
Sounded easy enough. It was! And the pulp spooned right off the skin, just like eating a baked sweet potato. Each pumpkin took 30 minutes from start to finish. I just put the pulp back in the pot and used my handy stick blender to puree. Transferred to freezer containers and placed in the frig. First part done. Now to the pumpkin butter.
Pumpkin Butter
5 cups pumpkin puree
3 ½ cups sugar
1 ½ cups pure maple syrup or honey
1 ½ tsp. ground cinnamon
¼ tsp. ground allspice
½ tsp. salt
1 cup orange juice
1 ½ cups pure maple syrup or honey
1 ½ tsp. ground cinnamon
¼ tsp. ground allspice
½ tsp. salt
1 cup orange juice
Place the pumpkin puree in the pot. Add the orange juice and heat up. Toss in the maple syrup (which is what I used) and the sugar. Stir till dissolved and then add the spices and salt. Bring to a simmer. Stir every so often to keep from sticking. Takes about 45 minutes to 1 hour to cook down enough to mound up on the back of the spoon. Use the cold plate test to see if it’s thick enough.
You can just use pretty jars with lids and when it’s done, fill your jars and refrigerate. Should last for 3 to 6 months in the frig. Or you can freeze it.. saves refrigerator space.
Makes seven ½ pint jars ( those are the small ones)
Kathy
P.S. This is the most amazing Pumpkin Butter ever. Even if you don’t do any other jam or jelly recipe in your life time.. you gotta make this! This one is a two thumbs up recipe! Try it!
This copyrighted material may not be republished without express permission. The information presented here is for general educational purposes only. MATERIAL CONNECTION DISCLOSURE: This website contains advertisements. You should assume that this website has an affiliate relationship and/or another material connection to the persons or businesses mentioned in or linked to from this page and may receive commissions.
Leave A Response