SPICED PUMPKIN BUTTER (MADE WITH FRESH PUMPKIN)
The USDA says not to can pumpkin and winter squash purees, it can be dangerous, as you do not know if it going to have the proper ph level to retard bacteria growth. So store in refrigerator or freezer. Recipe is from the Williams-Sonoma book "The Art of Preserving" by Rick Field, Lisa Atwood, and Rebecca Courchesne.
Provided by gailanng
Categories Pumpkin
Time 1h25m
Yield 6 1/2 pints
Number Of Ingredients 9
Steps:
- Have ready, hot, sterilized jars and their lids.
- Preheat the oven to 425°F
- Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves.
- Using a spoon, scoop the flesh from the pumpkin halves and place in a bowl. Stir and mash the pumpkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.
- In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium-low and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.
- Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mahabub Alam Shohag
[email protected]This is the best pumpkin butter I've ever had! I'll definitely be making it again and again.
Wana Luwita
[email protected]This pumpkin butter is so easy to make and it tastes amazing! I highly recommend it.
Atif Gabol
[email protected]I made this pumpkin butter for a party and it was a huge hit! Everyone loved it.
Meagan Villarruel
[email protected]This pumpkin butter is a must-try for fall! It's the perfect addition to any breakfast or brunch.
Ethan McDonald
[email protected]I'm not a huge fan of pumpkin butter, but this recipe changed my mind. It's so flavorful and not too sweet. I'll definitely be making this again.
Aria Wehipeihana
[email protected]This pumpkin butter is amazing! It's so smooth and creamy. The flavors are perfect.
Eva Mimilove
[email protected]I love this pumpkin butter! It's so versatile. I use it on toast, pancakes, waffles, and even ice cream. It's also great as a dip for fruit.
Microwave
[email protected]This pumpkin butter is delicious! I made it with canned pumpkin and it turned out great. I'm looking forward to trying it with fresh pumpkin next time.
Balochbahi705 Balochbahi705
[email protected]This spiced pumpkin butter is so good! It's the perfect combination of sweet and spicy. I love it on toast, pancakes, and waffles.
The Superior School
[email protected]This was my first time making pumpkin butter and it was so easy! I followed the recipe exactly and it turned out great. I can't wait to try it on all my favorite fall foods.
MR CHICKEN
[email protected]I've made this pumpkin butter several times now and it's always a hit! My family and friends love it. It's the perfect fall treat.
Tyrese Nduku
[email protected]This spiced pumpkin butter is absolutely delicious! I made it with fresh pumpkin from my garden and it turned out perfectly. The flavors are perfectly balanced and it's not too sweet. I love spreading it on toast or English muffins.