Spiced Pumpkin Butter

by

Kelly Rossiter Photo
Kelly Rossiter

My daughter and I have spent a lot of time this summer looking through and cooking from the Williams Sonoma book The Art of Preserving. We've been impatiently waiting for pumpkin season so we could make the spiced pumpkin butter. I've never made a fruit butter before, so this was a new experience for me. Of course, the classic is apple butter, but this pumpkin version just sounded so appealing to me.

The whole house was filled with the most wonderful aroma while it was cooking. You could use this on toast or muffins, or you could use it in a pie. I'm going to bake some pumpkin bread with it, and I'll share the recipe with you next week. This is not processed in a water bath, so you have to use it up within two months, unless you choose to freeze it, in which case it will last a year.

The recipe says to discard the seeds, but if you have time roast them or candy them.

This recipe is from The Art of Preserving by Rick Field and Rebecca Courchesne.

INGREDIENTS

2 small pumpkins, about 4 lbs each
2 tbsp unsalted butter, melted
2 cups granulated sugar
1 cup firmly packed light brown sugar
1 1/2 cups sweet apple cider
3 1/2 tsp ground ginger
3 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves

PREPARATION:

  1. Have ready, hot, sterilized jars and their lids, unless you plan on freezing the butter.
  2. Preheat the oven to 425F. Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves. Using a spoon, scoop the flesh from the pumkin halves and place in a bowl. Stir and mash the pumkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.
  3. In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg, and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium how and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.
  4. Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.
This recipe appears in: Dips & Spreads
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