A few weeks ago while making the annual batch of apple butter I decided to do some pumpkin butter as well. It was all right, nothing to write home about, but it’s pretty good.
Last week I went to the store for something and there outside were the bins of pumpkins, now on sale for 99 cents each! I wouldn’t normally buy them, but we needed to decorate for the church Fall potluck and were a few short, so there you go.
What do you do with pumpkins after they have served their decorating purpose? Pie and pumpkin bread, and pumpkin butter if you’re in the mood. I thought, “Elizabeth, you can do better than that last batch. Let’s kick it up a notch.” Yesterday I baked the pumpkins, this time with a little water in the pan and for MUCH longer than before. In fact, we got a call to help friend so I shut off the oven and left them until we got home a few hours later. Since it was late, I peeled them and put the pulp in a bowl with the water from the pan poured over the top and into the fridge it went!
This morning I grabbed the recipe I had used before off of the internet (HUGE shout-out to https://www.thefrugalnavywife.com/canning-pumpkin-butter-recipe-canning-pumpkin-butter-instructions/ ) and got started. Since I wanted to tune it up, I tweaked it a little and hoped for the best. Here’s my recipe, with links to ingredients and tools, in case you don’t have them.
9 cups smashed pumpkin, well cooked and still hot
1 cup Clendenen’s Apple Cider (I’m sure you can use whatever is local to you)
6 cups white sugar
3 tablespoons Korintje Cinnamon from Pampered Chef
1 teaspoon Cinnamon Plus from Pampered Chef
1.5 teaspoons powdered ginger
1.5 teaspoons nutmeg
1 teaspoon Double-strength Madagascar Bourbon Pure Vanilla from Pampered Chef
Using an immersion blender, blend the pumpkin and cider until it is a VERY smooth puree. I’m talkin’ baby food texture, folks. Add the other ingredients and stir until completely incorporated, pour into a roasting pan and put in a slow oven. 230 degrees is the setting I prefer, and let it bake for about an hour and a half. It’s going to be pretty thick. If you don’t think it’s thick enough, stir it and put it back in until it is.
Ladle into hot jars and process pints for 15 minutes, half-pints for 10. This made 6 pints but one of them was a little short so I just put it in the fridge. And on some toast. And in a spoon….
I’m headed down to the store to see of they still have some, because I know this batch isn’t going to last very long! Have a wonderful day, I’ll take pictures with the next batch for you!
Blessings,
Elizabeth
Leave a Reply