Pumpkin Butter: A Delicious Fall Treat You Can Preserve
Pumpkin butter is a smooth and flavorful spread that captures the essence of fall. Made with pureed pumpkin, spices, and sugar, it's a versatile treat that can be enjoyed on toast, crackers, or even as a topping for ice cream.
The best part? You can easily preserve pumpkin butter for months, ensuring you have a taste of autumn year-round! This guide will walk you through the process of canning your own delicious pumpkin butter.
Ingredients:
- 4 cups cooked pumpkin puree (about 1 large pumpkin)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
Equipment:
- Large saucepan
- Immersion blender (optional)
- Canning jars and lids (pint size recommended)
- Jar lifter
- Water bath canner
- Large pot for water bath
Instructions:
1. Prepare the Pumpkin:
- Cook your pumpkin by roasting, steaming, or using canned pumpkin.
- Once cooked, remove the seeds and skin, then puree the pumpkin flesh.
2. Make the Pumpkin Butter:
- Combine the pumpkin puree, sugars, apple cider vinegar, spices, and salt in a large saucepan.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Reduce heat to a simmer and cook for 45-60 minutes, stirring occasionally, until the mixture has thickened considerably.
- If desired, use an immersion blender to smooth out any lumps.
3. Prepare the Jars:
- Wash canning jars and lids in hot soapy water and sterilize them in boiling water for 10 minutes.
4. Fill the Jars:
- Carefully ladle the hot pumpkin butter into the sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills.
- Place the lids on the jars and screw the rings on until they are fingertip tight.
5. Process the Jars:
- Fill the water bath canner with enough water to cover the jars by at least an inch.
- Bring the water to a boil.
- Lower the jars into the boiling water bath, ensuring they are completely submerged.
- Process the jars for 20 minutes, making sure the water stays at a rolling boil throughout.
- Carefully remove the jars from the water bath using a jar lifter and place them on a clean, dry towel to cool completely.
6. Check the Seals:
- After the jars have cooled, gently press the center of the lid. If it pops down and doesn't move again, the jar has sealed correctly.
- If a lid doesn't seal, refrigerate the jar and consume the pumpkin butter within 2 weeks.
Tips for Success:
- For a sweeter pumpkin butter, use a bit more sugar.
- Adjust the spices to your taste.
- To make a smoother pumpkin butter, use a fine-mesh sieve to strain the mixture after cooking.
- Store your canned pumpkin butter in a cool, dark place for up to a year.
Enjoy your homemade pumpkin butter on toast, crackers, or even as a delicious topping for ice cream!
