Looking for a simple pumpkin recipe that requires little labor and is quintessentially fall? check out my post over at zupas today (recipe is also below) for a recipe to make pumpkin butter this weekend.
now i'm off on a hot date.
As we continue on with our second week of pumpkin recipes, I am sharing one of the easiest and most versatile recipes that you can use with autumn’s pie pumpkins. You can use this pumpkin butter as a dip for fresh fruits and vegetables (think carrots, celery, and apple slices), on sandwiches, in pies, cookies, and cakes, oatmeal, muesli, or even your hot apple cider. I prefer eating it with my finger or maybe a spoon, if I have company.
check out the first week’s recipe for pumpkin and sage biscuits, learn some fun facts about pumpkins, and check out this tutorial on how to roast a pumpkin.
1 quart roasted pumpkin
2 - 3 cups apple juice
1/4 cup maple syrup or brown sugar, more to taste
2 teaspoons cinnamon
2 scant teaspoons ginger
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon allspice
1/2 - 1 teaspoon vanilla extract
Combine roasted pumpkin and 2 cups of the apple juice together in a non-reactive pot.
With an immersion blender, puree the pumpkin and juice together. If it is too thick, add the last cup of apple juice.
Mix in the remaining ingredients, all except for the vanilla extract. Bring to a low boil over medium heat, reduce the heat to low and let simmer and boil, stirring occasionally until reduced and thickened to desired consistency.
Remove from heat and add in the vanilla extract, taste and adjust seasonings. (although I’m sure you’ve been doing this already, no?)
While it thickens, prep six 8-ounce canning jars and lids by running through a hot rinse in the dish washer or cleaning and submerging them in water inside a very large stock pot. Heat the water, but not to a boil.
To can the pumpkin butter, remove one can and lid at a time, fill a jar with the pumpkin butter leaving about 1/4 inch at the top, wipe off the rims, screw on the lid (both the disc and band) and return to boiling water.
Repeat for the remaining jars, taking out water as necessary so they are covered, but the pot isn’t overflowing. Raise the heat and let the water boil, this is called a water bath, for 10 minutes.
Carefully remove cans, and set on a towel on the counter. The “button” at the center of the lids should depress after they cool a little. If they don’t depress after a half hour, return them to a boiling water bath and process for another 10 minutes.
yield: 6 8-ounce jars, plus enough for a couple peanut and pumpkin butter sandwiches and a number of taste tests.
Please use the proper equipment and follow proper canning procedures.
** you can also do this in a crockpot, combine all ingredients except for the vanilla in the crockpot, let it boil on high and covered for an hour or so. Uncover and let reduce to desired consistency. Add vanilla and can as directed.