Homemade Pumpkin Butter

By LETSEAT

Ingredients

• 2 cups pumpkin puree
• 1/2 cup apple cider
• 3 teaspoons ginger syrup or 1 teaspoon ground ginger
• 1/2 teaspoon cloves
• 1/2 cup sugar
• 1 cinnamon stick

Details

Servings 1
Adapted from chezus.com

Preparation

Step 1

The women in my family use to make apple butter.  I love butter so much, why wouldn’t I love apple butter.  It was spicy but warm.  Kind of a guilty pleasure if we are going to be honest, as I use to sneak it by the spoonfuls.  Not to put on bread or toast.  To indulge as is.

A few years ago a friend of mine was given a jar of pumpkin butter.  Not homemade but I still fell in love with it.  Every bite reminded me of my great grandmother, great aunt and grandmother slaving over a hot stove, churning out jars of apple butter.  And every year since that bite, I keep thinking how I am going to make pumpkin butter.

as well as a couple jars of pumpkin butter.  Since I didn’t have my grandmother’s apple butter recipe (was there even one), I decided to wing it.  For spiciness I added

and for warmth I added ground gloves.  For sweetness I used some apple cider and a small about of blond sugar.  While the concoction simmered away on the stove, I was taken back to Falls where the colors on the leaves turn colors and make a crunching sound under your shoes.  I miss this about Fall as it just doesn’t happen here.  Well, it does but very mildly.

Pumpkin butter is wonderful on fresh baked bread, stirred in hot cereal or as I like it, out of a spoon.  I hope you will love it as much as I do.

** The USDA recommends against canning (putting up) pumpkin butter.  Immediately after putting into a jar either place in the refrigerator or freezer.  More information can be

*** I am sure canned pumpkin puree would work just fine.  Make sure it is the puree and not the pie filling.

Combine all of the ingredients in a medium saucepan. Stir.

Over low heat simmer for 30 minutes, stirring often.

Remove from the heat and let cool at room temperature.