I still had cups of pumpkin puree from my first pumpkin casualty of the season. So, to welcome Fall and battle the slight autumn chill in the air, I whipped up a batch of pumpkin butter and a pot of spiced hot chocolate.Are you asking 'Why the Danish flag? Is pumpkin butter Danish?" I think the last time I made pumpkin butter was with my best friend from Denmark when she was here visiting for a few months during the holidays and we thought they would make nice, shippable presents to her friends and family. We made batches and batches of pumpkin butter. Good times.
I love that this is light on the sugar, heavy on the spices, and so, so easy to make. This does not yield a smooth butter; I like mine rustic, with small chunks of pumpkin. If you want it store-bought smooth, press the pumpkin through a sieve before you start.
6 C pumpkin puree
1/2 C water
1 C organic granulated sugar
ground cinnamon
ground cloves
ground nutmeg
ground cardamom
ground ginger
2 T maple syrup
Place the pumpkin, water, and sugar in a large, flat-bottom pan. Bring to a simmer. As you cook, mash the pumpkin with a potato masher. Add in the spices - to your tastes. Jake said this batch was a little heavy on the cloves. Oh, well.
Cook and mash until it's to the consistency that you like. Stir in the maple syrup. And spoon into sterilized jars. Process in a water bath to seal. Or refrigerate and use within three weeks without processing.
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I am trying to imagine what this tastes like - I can see I am going to have to try it. We mostly use pumpkins as a savoury vegetable. Have a great week.
ReplyDeleteI was looking for a canned recipe for pumpkin butter. I don't have any casualties, but I do have two that may not make it until Halloween.
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