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| Pumpkin Butter |
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| On the 31st of OctoberI carved a pumpkin to put out front. Instead of putting a lit candle inside, like I normally do, I decided, instead, to light the jack-o-lantern with battery-operated tea lights. |
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| On November 1st, not being able to bear the thought of letting all that fresh pumpkin go to waste, I chopped it in half and put it in a metal pan, face-side up. |
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| Next I covered both halves with aluminum foil and roasted the pumpkin in a 325 degree oven for an hour and a half. |
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| After it was nice and tender, I removed the foil and allowed the pumpkin to cool. Then, I cut the pumpkin into pieces, peeled away the skin, and put the pieces in the food processor. |
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| I processed the pumpkin until it turned into a nice, smooth, creamy puree. |
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| Next, I measured the puree out into batches, added brown sugar, honey, lemon juice, and spices and let the sweet and sticky mixture simmer on low until thick. |
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| After that, I ladled the pumpkin butter into jars. After capping with new lids and caps, I put the jars into a boiling, hot-water bath and processed them for approximately 20 minutes. Out of that one throw-away pumpkin, I got a total of 6-pints of delicious pumpkin butter. I had never made it before, but am very pleased with the results. I'm in hopes of finding a pumpkin or two on mark-down so as to make a few more jars of pumpkin butter before the season is over!
PUMPKIN BUTTER
2 cups pumpkin puree
2/3 cup brown sugar
1/4 cup honey
1 tablespoon lemon juice
1 teaspoon cinnamon or more to taste
1/4 teaspoon cloves or more to taste
Combine all ingredients in a heavy-duty saucepan and bring to a boil over medium heat; reduce heat to low and allow mixture to simmer for 20 to 25 minutes or until as thick as desired. Serve fresh on biscuits, bread, or toast or ladle into jars, cap, and process in a hot-water bath for 20 minutes.
Until next time,
~Rebecca
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Smart woman. I have done the same and used the puree for pumpkin pie. I hate waste, too.
ReplyDeleteI love making pumpkin and sweet potato butters. I put mine in the freezer. I love it all winter long.
ReplyDeleteGreat idea! I didn't even buy a pumpkin this year. Money was too tight. Maybe I'll see one on markdown, too.
ReplyDeleteThanks for stopping in, reading, and commenting, Sandy, Kristina, and Laura!
ReplyDeleteYes, I hate to waste anything, Sandy! Since I hadn't used a lit candle inside the pumpkin I could see no reason not to use it up in something.
Sweet potato butter, Kristina? Sounds delicious! I'm guessing that it's made the same way? Just use sweet potato instead of pumpkin? Bet butternut squash would work, too! Yum!
Yes, Laura, check the stores. Now is the time for pumpkins on mark-down!
Blessings over all! <3