Recipe by nsomniak6
This spiced "butter" is delectable smeared across a slice of buttered toast or any hot bread, atop pancakes and waffles in place of syrup. You can even put a dollop on top of a scoop of rich vanilla ice cream. Recipe from Cooks Recipes.
Top Review by Suse40
I used fresh pumpkin, but followed the recipe closely, including the lemon and orange--this kicks up the pumpkin a bit and helps with preserving it too. I cooked the butter for some time, until it got a rich color and quite thick. It is different than apple butter, but a welcome addition to a fall breakfast. Also used it twice to make the pumpkin squares #263086.
- 1 orange, zest of, removed in wide strips with a swivel peeler (or 1/2 orange and 1/2 lemon)
- 1 (29 ounce) can solid pack pumpkin, plus
- 1⁄2 cup water (or 3 1/2-4 cups pumpkin puree, prepared from scratch)
- 2 cups light brown sugar, firmly packed
- 3 tablespoons strained fresh orange juice
- 3 tablespoons strained fresh lemon juice
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground ginger
- 1 pinch ground cloves
- 1⁄3 cup pecans or 1⁄3 cup walnuts, lightly toasted and very finely chopped
Directions See How It's Made
- Simmer the orange zest in 2 cups water in a saucepan for 10 minutes, then drain it and mince it to a fine pulp.
- Measure out 1 tablespoon and reserve. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan, the pumpkin and water (if using canned) orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice, ginger and cloves.
- B30ring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes.
- Sample the butter and add a little more of any of all of the spices, if you like (although flavors will blossom in storage).
- Add more sweetening if your taste buds request it.
- Stir in the nuts and continue to cook for another 2 to 3 minutes.
- Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4-inch headspace. Seal the jars with new 2 piece canning lids according to manufacturer's instructions.
- Process the jars for 10 minutes in a boiling water bath. Cool, label, and store for up to a year in a cool cupboard.