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    You are in: Home / Recipes / Pumpkin Maple Butter Recipe
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    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).

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    Serves: 4



    Units: US | Metric


    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.

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    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
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 13.7 mg
    Total Carbohydrate 226.4 g
    Dietary Fiber 3.5 g
    Sugars 202.3 g
    Protein 3.4 g

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