Prep 2 hrs 30 mins
Cook 1 hr 30 mins
- 1 pumpkin (5 to 7 lb.)
- 2 cups sugar
- 1⁄2 cup honey
- 1 1⁄2 teaspoons cinnamon, ground
- 1⁄4 teaspoon allspice, ground
- 1⁄2 teaspoon salt
- 1 cup orange juice
- 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 become liquid. Once you have reached this state, you are done. Refrigerate or use as desired.
This is great. Very similar to apple butter, and cans in jars very well. My family loved it, as well as some friends I gave it to. This is a neat way to use the pumpkins left over from halloween or thanksgiving time.
This is delicious! I am making my second large batch. It does indeed can, but you MUST always PRESSURE CAN! Open water bath is not safe for much of anything anymore unless it has a very high acid content which this does not. Neither will a pressure cooker do it, it must be a pressure CANNER. Can your pints for 75 minutes and your quarts for 90 minutes.
This is and outstanding recipe for pumpkin butter, my favorite so far! I was afraid the honey or the OJ would be overpowering, but it wasn't at all - the combo went together very nicely. Please be sure to not can this in the traditional way, as pumpkin is not safe to can - it is only safe to freeze this butter. If it lasts that long... :-)