Hello everyone and welcome to another Yummy Recipe Wednesday. Today I bring you the second of four pumpkin recipes that I promised I would post this month in celebration of the fall season and Halloween. I grew up around a lot of orchards so Apple Butter was common in our house but I had never tried or heard of pumpkin butter until quite recently. Pumpkin Butter is great on buttered toast but I have found lots of other uses for it as well. You can use it between layers of cake to make a delicious pumpkin cake or you can even add it to vanilla ice cream to make a delicious pumpkin flavored ice cream. If the Pumpkin Butter comes out too thick for your liking just adjust your apple juice to get the consistency that you want. Also, you can make this in your slow cooker to avoid splattering if you prefer. Give it a try and let me know what you think in the comments below. As always, don’t forget to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single recipe post.
Home canning of Pumpkin Butter is NOT recommended by the USDA. Studies have been done and found that due to the varying viscosity and the low acidity of pumpkin they have not been able to find a canning method for pumpkin butter that is 100% safe. The bacteria that cause botulism can survive the canning process and if there is enough water content in the Pumpkin Butter the botulism will grow.
Pumpkin Butter
- 1 (29 oz) can Pumpkin Puree
- 3/4 cup Apple Juice
- 2 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1 1/2 cups White Sugar
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
1. Combine the pumpkin, apple juice, spices, and sugar in a large saucepan and stir well.
2. Bring the mixture to a boil then reduce the heat and simmer for 30 minutes or until thickened, stirring frequently.
3. Transfer the pumpkin butter to containers and chill in the refrigerator until serving.
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