This is my 100th post on this site! I’m pretty excited. I’ve been blogging forever but I’m happy that I have Killer Bunnies Inc. I hope you are having a good time reading, and here is an awesome recipe!
I’ve decided I much prefer pumpkin butter to apple butter. It is a texture thing. I love Trader Joe’s Pumpkin Butter but then I had a ton of apples. I processed them into apple butter and it was good. I also had 2 zombie pumpkins to use up from the same trip. I roasted them up and revved up my trusty food processor.
Holy cow that is a lot of pumpkin puree just from one pumpkin. Well, I wanted to make a lot of pumpkin butter but I had no recipe. I improvised and came up with this recipe.
Shannon’s Pumpkin Butter
1 5-8lb pumpkin
2 cups brown sugar
2 cups granulated sugar
juice of 2 lemons
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 packet certo liquid fruit pectin (optional)
Cut the pumpkin in half and remove the guts. Place cut face down in a pan with a large lip and add 1 inch of water. Cover with foil and cook for 45 minutes to an hour. You should be able to pierce the pumpkin easily with a fork.
Let cool until you can handle the pumpkin. Remove skin and process in a food processor until smooth.
Add everything to a large pot and simmer for 30 minutes or until you get to a nice thick state (the pumpkin was already cooked, and mine wasn’t very watery). The pectin will help with this. You don’t have to add the pectin, but I did and I got a great thick texture. Most of the time when canning I add the pectin, and then the sugar at the last minute. Since I added the pectin at the end as an afterthought I didn’t do this tried and true step. The liquid pectin was fine with adding it and cooking at the same time as the sugar.
Ladle into hot sterilized half pint jars and pressurize for 5 minutes. Makes 9 half pint jars.
Yeah, tested it with greek yogurt. It would be great with soy yogurt, as a bread spread or on waffles. Who am I kidding? I like this off the spoon. Eek!