Pumpkin Butter

adminCanning & Preserving, Seasonal Eating: Fall, Vegetables
Pumpkin Butter
Yields 6
The Fall inspired recipe is perfect for freezing when pumpkins are in season and using later as a spread on muffins and scones or in desserts. Layered into Trifle, sandwiched between two cookies, or swirled into cheesecake or brownies, it is sure to be your new comfort food.
Write a review
Save Recipe
Print
Ingredients
  1. 1 (3 lb.) pie pumpkin
  2. 1 cup apple cider or apple juice
  3. 1/2 cup maple syrup
  4. 1-1/2 cups light brown sugar
  5. 2 Tbsp lemon juice
  6. 1/2 vanilla bean
  7. 1 tsp ground cinnamon
  8. 1/2 tsp ground nutmeg
  9. 1/2 tsp ground ginger
  10. 1/2 tsp ground cardamom
Instructions
  1. Preheat oven to 350°F.
  2. Quarter pumpkin and remove seeds. Place pumpkin peel side up on a baking sheet and roast for 20 minutes. Turn pumpkin quarters over, peel side down and roast an additional 20-30 minutes, until very soft. Remove pumpkin from oven and let cool.
  3. Scoop flesh from peel and puree in batches in a food processor. Transfer puree to a saucepot.
  4. Stir in apple cider, maple syrup, sugar and lemon juice. Split vanilla bean and scrape seeds into pumpkin mixture and then add remaining spices. Bring puree to a boil over medium-high heat stirring frequently to avoid sticking. Reduce heat to low, cover partially (to avoid splatters) and simmer an additional 20-30 minutes, or until thickened and it holds its shape on a spoon. Remove from heat and cool slightly.
  5. Ladle hot pumpkin butter into hot jars, leaving 1/2-inch (1-cm) headspace. Cool to room temperature. Place lids and bands on jars. Label and freeze for up to 1 year.
https://www.poppyinnovations.ca/