Spiced Pumpkin and Pecan Butter
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
5 cups
- Serves:
- 24
ingredients
- 1 orange, zest of, removed in wide strips with a swivel peeler (or 1/2 orange and 1/2 lemon)
- 822.13 g can solid pack pumpkin, plus
- 118.29 ml water (or 3 1/2-4 cups pumpkin puree, prepared from scratch)
- 473.18 ml light brown sugar, firmly packed
- 44.37 ml strained fresh orange juice
- 44.37 ml strained fresh lemon juice
- 7.39 ml ground cinnamon
- 2.46 ml salt
- 1.23 ml ground allspice
- 1.23 ml ground ginger
- 0.25 ml ground cloves
- 78.78 ml pecans or 78.78 ml walnuts, lightly toasted and very finely chopped
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>