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Sandi's Pumpkin Butter.
Last post was how to PUREE FRESH PUMPKIN. I don't remember where this recipe started, I know it has been tweaked over the years...so I call it my own. I tend to reduce sugar content if possible. With jams you need the sugar to make it thick. With this recipe you can add more sugar if you like, just don't reduce the sugar.
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| oldnewgreenredo |
Blending and measuring the Puree.
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| oldnewgreenredo |
Huge pot of puree, pumpkin liquid, sugar and spices.
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| oldnewgreenredo |
SECRET: STIR, Stir, stir and stir some more.
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| oldnewgreenredo |
It's a long process, look at the bubble, (Bubble-bubble-toil and trouble---always wanted to say that! )
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| oldnewgreenredo |
Since I quadrupled the recipe---
40 cups of pumpkin, it's a slow process.
I washed and then 'roasted' my jars and rims to 220 degrees.
Lids are on the stove in a pot of boiling water.
Water Bath is the easiest type of canning. Fill jars, wipe edges clean, seal with hot lids, then put in canner and when it boils, time for 10 minutes. Carefully remove hot jars and cover with towels to cool slowly.
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| oldnewgreenredo |
Here, I'm all ready for the scooping and sealing.
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| oldnewgreenredo |
After they cool, we label them.
I hand wrote the labels for gifts. I'll probably put cute paper tops on and tie with string!
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| oldnewgreenredo |
Best part is sampling. We had one odd jar that wouldn't fit in the canner, we are using immediately. Whole grain toast and pumpkin butter. NUM!!!
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| oldnewgreenredo |
40 cups of pumpkin--made 16 pints and 12 1/2 pints and 2/3 of the extra pint.
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| oldnewgreenredo |
Long day, and very hot stuff. OLD clothes and splatters everywhere. But that's what kitchens are for.
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| oldnewgreenredo |
Have a 'cuppa' and some spicy pumpkin butter with me!
Sandi's Pumpkin Butter
Place all ingredients in a heavy pot with lid
10 cups of Fresh Pureed Pumpkin
3 1/3 cups of sugar (1/2 white and 1/2 brown sugars)
1/2 tsp salt
1 Tbsp lemon Juice
1 Tbsp of cinnamon
1/2 tsp of allspice
1 tsp of ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cardamon
Add at the end.
1/2 cup of salted butter
Add Apple juice or pumpkin liquid to get the pot to start boiling. Bring to a bubbling boil, and then lower heat to maintain a slow simmer. Stir frequently to avoid burning on bottom of pot. Cock lid open to allow steam to escape, so the contents will reduce.
Simmer until the pumpkin is thick and flakes off the spoon. It should be very thick and dark. Another test of consistency is to pour a Tbsp of hot pumpkin on a chilled plate. If no rim of liquid forms around the edge it is ready to add butter.
Add butter stir until glossy and thoroughly combined.
Ladle pumpkin butter into hot clean jars, seal and process in rolling hot water bath for 10 minutes, (completely covered). Remove and cover jars with cloth as they cool.
Perfect on toast, in oatmeal, or in pastries. This Will keep in fridge once opened. I store ours upside down. Remember there are no preservatives in the pumpkin butter, it's just pure food.
ENJOY!
What's your favorite Pumpkin Recipe?
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Thank you for your cooperation,
Sandi
Sandi
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