Tuesday, 24 September 2013

Pumpkin Butter

Guess what you're getting for Xmas if you know me?  Part of the gallons of pumpkin butter that somehow emerged from two tiny sugar pie pumpkins that I could swear were much smaller than the finished product.  

I roasted and pureed pumpkin for this for the first time to see what it was like.  And it was exactly like a complete pain in the ass, so I think in future I will be happy with canned.  You can do as you please - this will come out great either way.

Pumpkin Butter

8-8.5 cups pumpkin puree (approximately two sugar pie pumpkins if you're mad enough to do your own)
½ cup unfiltered apple cider
¼ cup Calvados or other apple liqueur (optional)
1 cup brown sugar
7-8 tablespoons maple syrup, to taste
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
pinch of salt

Add pureed pumpkin to a large saucepan.  Add the brown sugar, apple cider, Calvados (if using), maple syrup, cinnamon, and nutmeg.  Cover with lid and prop lid ajar.  Over medium-high heat, stir well until completely blended and bring to a low boil.  Reduce to low and cook for about 10 minutes, or until it's as thick as desired.  Keep the lid ajar throughout the cooking process - and be careful as the stuff bubbles and splatters like a boiling mudpot at Yellowstone.  Remove from heat and stir in vanilla, salt, and lemon juice.  Spoon into prepared jars (enough to fill 10 jam-sized jars) and seal according to manufacturer's directions.

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