Recipe: Pumpkin Butter Collection (7)

Hello,

Pumpkin butter was mentioned at The Kitchen Table so I thought I'd post these and we'd like to see any other recipes for fruit butters that you'd like to share!

Betsy

Apple-Pumpkin Butter
Honey-Pumpkin Butter
Pumpkin Butter
Pumpkin Butter
Microwave Spicy Pumpkin Butter
Pumpkin Butter
Pumpkin Butter


Apple-Pumpkin Butter
Source: Woman's Day Nov. 1993

1 can (29 oz) Pumpkin, solid-pack
2 cups Apple Juice
1 cup Applesauce, unsweetened
1 cup Brown Sugar, packed
1 teaspoon Cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves

Put all ingredients in a heavy 2 qt saucepan.
Simmer, uncovered, 1 1/2 - 2 hrs., stirring occas., until as thick as pudding.
Scrape into jars, cool and refrigerate. - Store: Refrigerator, 1 month

Makes: 5 1/2 Cups

NOTES : Great on toast, toasted poundcake or served warm over vanilla ice cream


Honey-Pumpkin Butter
Source: Recipes from a Kitchen Garden, Vol Two

2 cups cooked pumpkin, pureed
1/2 Cup honey
1 Teaspoon grated lemon rind
1 Tablespoon lemon juice
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1/4 Teaspoon ginger
1/8 Teaspoon cloves
1/4 tsp salt

Mix all ingredients thoroughly. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick (like stiff apple butter). When it is thick enough for you, ladle into jars and refrigerate. Makes about 1 1/2 cups.

Pumpkin Butter
Source: St. Louis Post-Dispatch.

16 Ounces Can Solid-Pack Pumpkin
2/3 Cup Firmly Packed Brown Sugar
1/4 Cup Honey
1 Teaspoon Lemon Juice
1/4 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Cloves

In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring occasionally.

Ladle mixture into clean jars or freezer containers. Cover with lids. Store in refrigerator several weeks or freeze for several months.

Yield: 2 cups.


Pumpkin Butter
Recipe By: Susan Frank

4 Cups Pureed Pumpkin
3 1/2 Cups Sugar
1 1/2 Cups Honey
1 1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Allspice
1/2 Tsp Salt
1 Cup Orange Juice

I have been using this recipe for Pumpkin Butter for almost three years now -- it is a big hit with my family and the people I sell it to at craft shows. It is (adapted) from the book "Canning" by Sue & Bill Deeming (HP Books).

Combine all ingredients in crock pot. Cook at low temp, stirring frequently until thickened. Put in jars, seal, process for 10 minutes (pints or half pints).

I have used fresh pumpkin and canned pumpkin and both work well.


Microwave Spicy Pumpkin Butter
From: Microscope Savour Faire
From the cookbook files of: Deidre-Anne Penrod

1/4 Cup Dark brown sugar, packed
2 Tablespoons Sugar
1/4 Cup Water
1/2 Teaspoon Allspice
1/4 Teaspoon Ginger
1/4 Teaspoon Cloves
1/4 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
1 1/2 cups Pumpkin

TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH PUMPKIN PIE Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add pumpkin and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. YIELD: 2 cups NOTE: Use this as you would apple butter.


From: Mary A. Mohr
Newsgroups: rec.food.recipes

I forget where I got this recipe, but it's delicious!

Pumpkin Butter

1 small lemon
1 16-oz. can solid-pack pumpkin (NOT pumpkin pie mix)--I used fresh pumpkin
1/2 cup apple juice
1/2 cup packed light brown sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. ground allspice

About 4 hours before serving or a day ahead:
1. Grate lemon to make 1 tsp. peel; squeeze to make 1 tsp. juice. In a 2-quart saucepan over medium-high heat, heat lemon peel and juice and remaining ingredients to boiling. Reduce heat to medium-low, cook 30 minutes, stirring often.
2. Spoon pumpkin mixture into a small bowl; cover & refrigerate until well-chilled, at least 3 hours. Serve with warm biscuits.

Makes about 2 and 1/2 cups. (Makes a nice Christmas gift!) Enjoy! Mary


PUMPKIN BUTTER

4 cups pumpkin pulp
2 cups brown sugar
1/2 cup liquid honey
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup orange juice

Puree all ingredients in a food processor.

Bring puree to boil in large saucepan; reduce heat & simmer 30 min. or until thick.

Ladle into sterilized jars. Cover with a very thin layer of melted paraffin. let stand until wax is set and cold. Cover with another thin layer of paraffin, rotating jar to seal completely. Makes four cups.

Note: To prepare pumpkin, scrape out and discard seeds, then cut into large pieces. Place pumpkin pieces into large saucepan and cover with water. Bring to a boil. Reduce heat and simmer until tender. Drain. Remove pumpkin from rind and measure four cups; drain well.

"Good all by itself on toast or stirred into yogurt."