Tuesday, November 9, 2010

~ Pumpkin Butter ~


28-oz. fresh pumpkin puree

(split, gut & steam sugar pumpkins for about 40 minutes,

scrape out the flesh & discard the rind...mash)

3/4 cup apple juice or cider

2 teaspoons ginger ( I grate fresh ginger)

1/4 teaspoon cloves

1/4 teaspoon mace

2 teaspoons cinnamon

1 teaspoon nutmeg

1-1/2 cups organic brown sugar or local honey

Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 35-40 minutes, or until mixture thickens.

Fill Mason jars and refrigerate for up to a month.

Pumpkin butter can also be frozen for up to 6 months.

Yield: 3 cups.

1 comment:

  1. Thank you for this lovely post. Your blackboard is perfect & the poem is gorgeous. I copied it out for our own home & one for Indira's school. Thank you so much. Have a beautiful weekend. love Katie xxx