posted by Mai 01-07-103 11:23 AM
Spicy Pumpkin Butter
1/4 c Dark brown sugar, packed
2 tb Sugar
1/4 c Water
1/2 ts Allspice
1/4 ts Ginger
1/4 ts Cloves
1/4 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Pumpkin
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. Microwave on HIGH 3 minutes; stir. Add pumpkin and microwave on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Yield: 2 cups
Crock Pot Pumpkin Butter
5 lb sugar pumpkin gutted and quartered
2 c. sugar
2 tbsp cinnamon
1/2 tsp. all spice
1/2 tsp mace or nutmeg
Quarter pumpkin. Remove 'guts', seeds, and stem (leave skin on). Place pumpkin and 2 cups water in your crock pot. Cook 4 hours on low.
Scoop pulp out of pumpkin skin. Mash with potato masher. Add sugar and spices to mashed pumpkin. Cook down 6-8 hours on low setting. Spoon into jars.
This recipe is made as a refrigerator butter. If you wish to preserve pumpkin butter for shelf storage, use a standard hot water bath canning method. Great on home made breads, or stirred into plain yougurt.
Add sugar and spices to taste. I prefer mace to nutmeg because it has a little more citrus aroma to it. This is a simple no-fuss preserve. It takes a long time to cook but very little time to prepare. Unlike traditional butters, you do not have to stand over it and stir all day. This is a wonderful way to use up the left over jack-o-lantern. It makes a lovely Christmas or hostess gift for Thanksgiving.
Prep time: 5 minutes to prepare; 8-10 hours to cook.
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