Wednesday, October 6, 2010

Pumpkin Butter

I've made this twice this year now!  It is good on bagels with cream cheese, toast, warmed on vanilla ice cream and my sister said it's great just on spoon.  I also had a friend tell me that they used it to glaze Pork Chops and it was amazing!  Enjoy if you decided to make it!

I got the recipe out of a book called Bernardin Guide to Home Preserving.  I thought it sounded interesting so I decided to try it!

4 cups prepared pumpkin pulp, about one 8 inch pie pumpkin
2 cups of brown sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 ts salt
1/2 cup liquid honey
1/2 orange juice

Prepare your jars, I keep a pot of boiling water on the stove and boil the jars in there.  I keep a smaller pot with the rings and seals boiling as well.
Wash your pumpkin, cut it into large pieces and take the seeds and and stringy stuff out.
Boil your pumpkin until it's cooked, it will feel like cooked potatoes when done
I then put it into cold water to make it cooler to peel the skin.
Use  your food processor and puree the pumpkin.  It says in the recipe to put it all in and puree it, but I just did the pumpkin
Pour it all into a bowl and bring to a boil, reduce the heat and boil gently until thick.  I turned it right down to low and it still spit and spattered at me...stir lots!
Ladle it into the prepared jars leaving 1/4 inch of headroom at the top and then put the lids on.
Place the jars into a canning pot ( I used the same on for boiling the jars) and bring the water back to a boil.  Once it is boiled leave the jars in for 10 minutes.  Remove, cool and store.

The recipe says it makes 4 250ml jars.  The first single batch I made only made 3.

Pumpkin ready to boil

Ready for the food processor

Ready for the pot

In the pot bubbling

My set up
The finished amount of 4 batches!


  1. Does this mean I have to make my own now?? ;)

  2. DEFINITELY trying this! Yum!