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Full Online Book HomeLearning KitchenPreserving - Butter Pumpkin Butter Recipes
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Preserving - Butter Pumpkin Butter Recipes Post by :abbyco Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3393

Click below to download : Preserving - Butter Pumpkin Butter Recipes (Format : PDF)

Preserving - Butter Pumpkin Butter Recipes

1 (5 to 7 lb.) pumpkin
2 cup sugar
1/2 cup honey
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt
1 cup orange juice


Preheat oven to 400° F. Split pumpkin in half. Discard seed. Bake in 400 degrees oven for about 1 hour. Remove peel and discard. Puree pulp through food mill or in a blender or processor. Pour puree into pot and bring to a boil over medium heat. Stirring frequently, boil until thickened, about 10 to 20 minutes.

When puree will mound slightly on spoon, measure. Use no more than 4 cups of puree. Stir in remaining ingredients. Simmer uncovered until thick enough to spread; should pass the plate test. (Place a spoonful on chilled plate and place in freezer for 1 minute, there should be no watery ring around the mound. Draw your finger through the middle, it should retain its shape and not flow into the trough.)

Ladle hot pumpkin butter into clean, hot 1/2 pint jars, one at a time, leaving 1/4-inch headspace. Wipe rim of jar with a clean damp cloth, attach lid. Process in boiling water bath for 10 minutes.



Pumpkin Butter

6 cup cooked and whipped pumpkin pulp or use canned
1 1/2 cup packed brown sugar
1 tsp. grated lemon peel
4 Tbsp. lemon juice
2 tsp. ground cinnamon
1 tsp. ground cloves
dash of freshly grated nutmeg


Combine ingredients in large kettle. Bring to a boil, stirring frequently to prevent sticking. Cook about 15 minutes. As mixture thickens, continue to stir. Scorching occurs easily at this stage.

Ladle pumpkin butter into hot sterilized jars, leaving 1/4-inch headspace. Adjust lids. Process pints or quarts 10 minutes in boiling water bath, starting the timing when water starts to boil.

Makes 4 pints.
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16 ounces canned pumpkin 2/3 cup brown sugar 1/4 cup honey 1 teaspoon lemon juice 1/4 teaspoon cinnamon 1/8 teaspoon cloves In a medium saucepan combine all ingredients. Bring to a boil over med-high heat. Reduce heat to low and simmer 20 minutes. Stir frequently. Spoon into a jar and refridgerate up to 7 weeks or freeze up to several months. Pumpkin Butter with Honey2 cups canned pumpkin 1/2 cup honey 1 teaspoon lemon rind 1 tablespoon lemon juice 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/8 teaspoon cloves 1/4 teaspoon salt Mix together all ingredients in a saucepan.
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1 1/2 pounds of fresh plums, sliced and pitted. 2 Cups sugar 1/2 teaspoon cinnamon Dash of each: nutmeg, cloves, and allspice. In heavy kettle, stir plums and 1/2 cup of the sugar over lowest heat. When juices flow, bring to boil: cook for 5 minutes or until fruit is tender. Pour into blender or food processor. Chop on low speed, 2 seconds. Return mixture to kettle: add remaining sugar and spices. Bring to boil. Reduce heat, yetmaintain active bubbling: cook for 5 minutes, stirring frequently. Butter is done when it sheets from
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