Pumpkin butter

[trent/OH]

I've eaten apple butter before, but until a day ot two ago, I'd never heard of pumpkin butter.

Do any of you have experience making or eating it? Pumpkins will get very inexpensive in about a week, and I'm leaning toward taking advantage of that opportunity.

 

[George]

I make pumpkin butter and we really enjoy it. I use the smaller pie pumpkins if I can get them. Cut them up, pop in the pressure cooker for 3 minutes, peel, puree in the food processor.

Pumpkin Butter

15 ounces pureed pumpkin, about 3 cups
1/2 cup apple cider
1 cup sugar
2 tablespoons pure maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Mix all ingredients together in a large sauce pan.
Bring mixture to a full boil over medium high heat.
Reduce heat and continue cooking 10 to 15 minutes or until thickened, stirring frequently.
Remove from heat.
When slightly cooled, pour into clean jars.
Refrigerate.

I also make butter from cushaws, those large, crooked-necked green-and-white striped squash. Very similar recipe, excellent.

Cushaw Butter

3C cushaw puree
1 C sugar
2 T maple syrup
1/2 cup orange juice
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 tsp cinnamon

Mix all ingredients together in a large sauce pan.
Bring mixture to a boil over medium high heat.
Reduce heat and continue cooking 10 to 15 minutes or until thickened, stirring frequently. The more water you cook out of it now the thicker and more firm it will be when it cools, be patient and persevere.
Remove from heat.
When slightly cooled, pour into clean jars.
Refrigerate.

Spence

 

[Birdman]

well looks like I dun larnt me sompthin new today, heard a nut butters n fruit based butters but this is the first I ever heard a butters from veggies. Neat YMHS Birdman

 

[Woods Dweller]

Pumpkin Butter

15 ounces pureed pumpkin, about 3 cups
1/2 cup apple cider
1 cup sugar
2 tablespoons pure maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Mix all ingredients together in a large sauce pan.
Bring mixture to a full boil over medium high heat.
Reduce heat and continue cooking 10 to 15 minutes or until thickened, stirring frequently.
Remove from heat.
When slightly cooled, pour into clean jars.
Refrigerate.

Thank you! I am giveing this a try :thumbsup: