Friday, October 3, 2014

Autumn Means..(Pumpkin Butter)

Pumpkin Butter

Combine in a medium saucepan:

1 29 oz. can of pumpkin puree 
1 cup apple juice
1 tablespoon lemon juice
2/3 cup packed brown sugar
1/3 cup pure maple syrup 
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 tsp ground cloves  

Bring to a boil over medium high heat, stirring constantly. Lower temperature to medium and cook uncovered, stirring, for 30 minutes to reduce. Here's the thing - It is going to spit (covering your kitchen with delicious spots of goodness, ask me how I know) if you stop stirring it. If you need to walk away, cover it with a screen or an offset lid. Normally I wouldn't bother with a recipe that instructs me to stir something for a solid 30 minutes but in this case it's worth it. Hey, extra love makes things taste better. For real. Just turn on some tunes and daydream, the time will pass in a flash. 

Divide into jars and rest on counter until steaming stops. Screw on air tight lids and pop in the fridge. Keeps in the refrigerator for 2-3 weeks or in the freezer for 1 year. 

Makes about two pint jars full.

This is a really flexible recipe. If you want to make your own pumpkin puree and use that, feel free. If you don't have any maple syrup, use all brown sugar. Like more maple flavor, use all maple syrup. If you want to use Grandma's special spice blend, or like it really spicy, go right ahead! Pretty sure you can't go wrong. ❈

Great on waffles, toast, crackers, ice cream, yogurt. Even (ahem) on a spoon. 

(*Please note, the USDA recommends that you not use home canning methods for pumpkin butter. So if you are into canning and putting up supplies, do not "can" this recipe.) 

1 comment:

  1. Looks delish, I will have to try this soon. Thx for sharing! xo, Liz