Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Maple Butter Recipe
    Lost? Site Map

    Pumpkin Maple Butter

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    ChloeBaby's Note:

    This stuff is amazingly good! It's from a cookbook of preserves, aptly titled "Preserves" by Catherine Atkinson and Maggie Mayhew. It's so wonderfully autumn-esque, perfect for this time of year. I am in so much love with it that I had to share it! Enjoy! PS: I cheated and used canned pumpkin (as fresh is hard to come by around here), skipping straight to step two, and I think it worked perfectly. Servings are wrong obviously, and the time is from the book, not what it took me with canned pumpkin (it was very quick to make).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    jars

    Units: US | Metric

    Directions:

    1. 1
      Put the pumpkin in a pot with water and cook for 30-40 minutes, until it is very tender. Drain, and using the back of a spoon, press the cooked pumpkin through a fine sieve into a bowl.
    2. 2
      Stir the orange zest and juice, cinnamon, and maple syrup into the puree, then measure the puree into a large pot, adding 1 1/3 cups of warmed sugar for every 2 1/2 cups of puree.
    3. 3
      Gently heat the puree, stirring, until the sugar has dissolved. Increase the heat and boil for ten to twenty minutes, stirring frequently, until the mixture forms a thick puree that holds its shape when spooned on to a cold plate.
    4. 4
      Spoon the butter into small warm and sterilized jars. Seal. Let cool completely in an area free of drafts. Label, then store in a cool, dark place for 2 days before eating.
    5. 5
      Note: One large can of pumpkin with the other ingredients equals about 4 cups, so I used about 2 cups of sugar. (please don't comment if my math is wrong :) , but this did work). This made 4 1/2 small jars; the half jar I let cool completely and was going to keep in the fridge as it wouldn't have a good enough seal, but someone found it and ate it on toast before this could happen -- Also, I didn't boil it for the full 20 minutes, ten was fine, but I'm sure with fresh pumpkin the full 20 would probably be needed.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pumpkin Maple Butter

    Serving Size: 1 (657 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 880.0
     
    Calories from Fat 3
    39%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 13.7 mg
    0%
    Total Carbohydrate 226.4 g
    75%
    Dietary Fiber 3.5 g
    14%
    Sugars 202.3 g
    809%
    Protein 3.4 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites