Sandi's Pumpkin Butter.
Last post was how to PUREE FRESH PUMPKIN. I don't remember where this recipe started, I know it has been tweaked over the years...so I call it my own. I tend to reduce sugar content if possible. With jams you need the sugar to make it thick. With this recipe you can add more sugar if you like, just don't reduce the sugar.
Blending and measuring the Puree.
Huge pot of puree, pumpkin liquid, sugar and spices.
SECRET: STIR, Stir, stir and stir some more.
It's a long process, look at the bubble, (Bubble-bubble-toil and trouble---always wanted to say that! )
Since I quadrupled the recipe---
40 cups of pumpkin, it's a slow process.
I washed and then 'roasted' my jars and rims to 220 degrees.
Lids are on the stove in a pot of boiling water.
Water Bath is the easiest type of canning. Fill jars, wipe edges clean, seal with hot lids, then put in canner and when it boils, time for 10 minutes. Carefully remove hot jars and cover with towels to cool slowly.
Here, I'm all ready for the scooping and sealing.
After they cool, we label them.
I hand wrote the labels for gifts. I'll probably put cute paper tops on and tie with string!
Best part is sampling. We had one odd jar that wouldn't fit in the canner, we are using immediately. Whole grain toast and pumpkin butter. NUM!!!
40 cups of pumpkin--made 16 pints and 12 1/2 pints and 2/3 of the extra pint.
Long day, and very hot stuff. OLD clothes and splatters everywhere. But that's what kitchens are for.
Have a 'cuppa' and some spicy pumpkin butter with me!
Sandi's Pumpkin Butter
Place all ingredients in a heavy pot with lid
10 cups of Fresh Pureed Pumpkin
3 1/3 cups of sugar (1/2 white and 1/2 brown sugars)
1/2 tsp salt
1 Tbsp lemon Juice
1 Tbsp of cinnamon
1/2 tsp of allspice
1 tsp of ginger
1/2 tsp nutmeg
1/2 tsp cloves
Add at the end.
1/2 cup of salted butter
Add Apple juice or pumpkin liquid to get the pot to start boiling. Bring to a bubbling boil, and then lower heat to maintain a slow simmer. Stir frequently to avoid burning on bottom of pot. Cock lid open to allow steam to escape, so the contents will reduce.
Simmer until the pumpkin is thick and flakes off the spoon. It should be very thick and dark. Another test of consistency is to pour a Tbsp of hot pumpkin on a chilled plate. If no rim of liquid forms around the edge it is ready to add butter.
Add butter stir until glossy and thoroughly combined.
Ladle pumpkin butter into hot clean jars, seal and process in rolling hot water bath for 10 minutes, (completely covered). Remove and cover jars with cloth as they cool.
Perfect on toast, in oatmeal, or in pastries. This Will keep in fridge once opened. I store ours upside down. Remember there are no preservatives in the pumpkin butter, it's just pure food.
What's your favorite Pumpkin Recipe?
Do not use my photos without my permission and linking back to this post on my blog.
Thank you for your cooperation,
WOW!! what a job but it looks good!!ReplyDelete
Thanks so much for stopping by!! Stay safe, healthy and happy!!
Hi, Debbie...thanks, you too!Delete
Lots of hard work! Thanks for sharing!ReplyDelete
Hi, Jenna, thanks for stopping by, SandiDelete
Hummm!Look yummy!Great job.They could be adorable Christmas gifts,I would love one if I lived closer...Lol! My mom usually made a dessert with pumpkin,coconut and cinnamon,it was delicious! Hugs,dear Sandi!ReplyDelete
Oh, Maristella, they will be Thankful for You, friend gifts for Thanksgiving. I always receive jars back so quickly for 'refills'. Hugs, and stay safe! SandiDelete
Gosh you've been productive since I last commented. All that work and I fear I cannot convince myself that pumpkins are edible. In any form. Same with water melons, courgettes, squash, aubergines and all those other water-bearing veggies. What vegetables do I eat, you may ask, fighting down a tantrum. Samphire, kohl-rabi, celeriac, kale, asparagus, globe artichokes and jerusalem artichokes - the usual stuff. So now you're showing me the door and those winter winds you warned me about are cutting me off at the ankles.ReplyDelete
Can't compete with your work in the kitchen though for two years - as I waited for my wife to retire - I did the evening meal five days a work. Avert your eyes if you don't care for culinary horror stories. I knew fifteen recipes and I did each of them twice a month without even varying the order. And my wife's a good cook, does Beef Wellington (with sauce espagnole) every Christmas. Tricky and very expensive. You will imagine I treated her cruelly but not a bit of it. She said she was prepared to endure my regime for the rest of our retirement just as long I did the cooking. Fortunately I withdrew my services which was probably just as well. So far retirement has lasted 22 years.
We do have a Neff oven, though. German. Cost a fortune. Allows me to boast about the power of the fan. The telescopic rack runners cost a fortune too but we both bless the day. As someone once said: don't work harder, work smarter.
Oooh, I'm jealous a Neff Oven...I would love one. We have to replace the stove soon, so looking or a new one is a mighty huge purchase. I have to laugh at your 'usual' vegetables, those are quite exotic compared to peas, carrots, corn and greenbeans the usual midwest fare. My kiwi friend sneers at my attempts to entice her with the squash/pumpkin varieties. It was terribly hot here this year, and my eggplant (aurbergines) never made it. I had one transplant itself by mistake in a flower pot, and the only 'fruit' was eaten by a squirrel. Such is the 'fun' of trying to raise crops. Oh, We love kohlrabi, asparagus and artichokes. I'm like your wife though, I'd let anyone cook for me, no matter how bad it was. Thanks for stopping by, always a treat! SandiDelete
Oh, this looks so yummy...and like so much work! How do you do it? I like pumpkin everything: pumpkin pie, pumpkin bread, and especially pumpkin spice lattes!ReplyDelete
Hi, Amy. I have a huge Cuisinart kettle, which keeps the lowest temperature at a low boil...which really helps. So, long as anyone who walks through the kitchen-STIRS---it's pretty full proof. This is why I posted the 10 cup recipe, which will basically make 5-6 jars. Not everyone has a huge pumpkin, lol, like we did! I have also made pumpkin butter with squash..or a mixture. Thanks for stopping by, SandiDelete
YUM!! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 18, open until November 26. Shared.ReplyDelete
I Love Pumpkin Butter but have always bought ours. My Mother-In-Law did a lot of Canning, so when she was Alive she'd send us some of what she Canned Seasonally. It is a Labor of Love but so worth it and the Process of making it all is fascinating to me, but I've never attempted it myself. I like to go to the Family Farms around here and give them my business buying the various Homemade Jams, Jellies, Butters, Condiments. We really stocked up during Pandemic with all kinds of Interesting Flavors of Jams, Jellies and Teas to try out to keep Lockdown more Interesting and Calming.ReplyDelete
I enjoyed seeing your shopping horde, many items not available here. We've always had something homemade around here. Definitely makes you feel capable for taking yourself...from the earth and more. Hugs, thanks for the visit!Delete