Post by Deleted on Oct 14, 2006 11:12:51 GMT -5
PUMPKIN BUTTER
3 1/2 cups fresh ground pumpkin or canned pumpkin
purée
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
If using fresh pumpkin, mix with sugar, lemon, ginger,
cinnamon and allspice in a large bowl. Let stand at
room temperature 8 to 10 hours
Transfer to a heavy saucepan, add 1/2 cup water and
bring to a boil. Simmer on low heat, stirring often,
for 40 to 60 minutes, to desired consistency. (With
canned pumpkin, mix ingredients in heavy saucepan;
bring to a boil and simmer on low about 20 minutes, to
thicken.)
Pour mixture into hot, sterile, 6-ounce canning jars,
leaving 1/2-inch headspace. Seal with sterile, 2-part
lids and rings, processing 10 minutes in boiling water bath. Cool; adjust seals.
Makes five 6-ounce jars.
Pumpkin Butter Made in Your Crock-Pot
(you can double, triple, etc. this recipe)
2 cups of cooked, pureed pumpkin (or you can use a 15oz can of pumpkin if you don't want to use fresh)
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground cloves
Combine all ingredients in crock-pot and stir to mix well. Cook on High for 3 hours, stirring occasionally. It will thicken as it cooks. Do not let it burn or stick. After it is done, fill the pint jars or 1/2 pint jars and seal. Process in water bath canner for 40 minutes or pressure canner according to your canners recommendations for pumpkin
(I make what was equivalent to 7 batches, and just cut the sugar in half.......I feel 14 cups is way too much)
You can use the Pumpkin Butter to make a pumpkin pie with too.
(My husband calls my Pumpkin Butter : "pumpkin pie in a jar")
FOR 2 pies you will need:
1 pint jar of pumpkin butter
1/2 pint jar of pumpkin butter
2 eggs
1 12oz can of evaporated milk
Mix all together and pour into pie shells. Bake at 425 degrees for 15 minutes then turn the oven down to 350 degrees and bake for 45 minutes or until done.
You may want to pre-bake your pie shells for 1-2 minutes at 350 degrees also.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
You can make Pumpkin Bread with this Pumpkin Butter too:
Take your recipe you have on hand for Banana Bread and substitute a 1/2 pint jar of the pumpkin butter for the banana. Then follow the instructions for mixing and baking.
3 1/2 cups fresh ground pumpkin or canned pumpkin
purée
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
If using fresh pumpkin, mix with sugar, lemon, ginger,
cinnamon and allspice in a large bowl. Let stand at
room temperature 8 to 10 hours
Transfer to a heavy saucepan, add 1/2 cup water and
bring to a boil. Simmer on low heat, stirring often,
for 40 to 60 minutes, to desired consistency. (With
canned pumpkin, mix ingredients in heavy saucepan;
bring to a boil and simmer on low about 20 minutes, to
thicken.)
Pour mixture into hot, sterile, 6-ounce canning jars,
leaving 1/2-inch headspace. Seal with sterile, 2-part
lids and rings, processing 10 minutes in boiling water bath. Cool; adjust seals.
Makes five 6-ounce jars.
Pumpkin Butter Made in Your Crock-Pot
(you can double, triple, etc. this recipe)
2 cups of cooked, pureed pumpkin (or you can use a 15oz can of pumpkin if you don't want to use fresh)
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground cloves
Combine all ingredients in crock-pot and stir to mix well. Cook on High for 3 hours, stirring occasionally. It will thicken as it cooks. Do not let it burn or stick. After it is done, fill the pint jars or 1/2 pint jars and seal. Process in water bath canner for 40 minutes or pressure canner according to your canners recommendations for pumpkin
(I make what was equivalent to 7 batches, and just cut the sugar in half.......I feel 14 cups is way too much)
You can use the Pumpkin Butter to make a pumpkin pie with too.
(My husband calls my Pumpkin Butter : "pumpkin pie in a jar")
FOR 2 pies you will need:
1 pint jar of pumpkin butter
1/2 pint jar of pumpkin butter
2 eggs
1 12oz can of evaporated milk
Mix all together and pour into pie shells. Bake at 425 degrees for 15 minutes then turn the oven down to 350 degrees and bake for 45 minutes or until done.
You may want to pre-bake your pie shells for 1-2 minutes at 350 degrees also.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
You can make Pumpkin Bread with this Pumpkin Butter too:
Take your recipe you have on hand for Banana Bread and substitute a 1/2 pint jar of the pumpkin butter for the banana. Then follow the instructions for mixing and baking.