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.
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.