Pumpkin Butter - Homemade

By BlueSchmoo

Yield: approx. 3.5 cups (varies depending on how long you cook it down)

Ingredients

• 4 – 4.5 cups fresh pumpkin puree (made from ~3.8 pounds sugar pumpkin)
• 1/4 cup sweet apple cider or apple juice, more if needed
• 1 cup Sucanat (or brown sugar, unpacked)
• 3-4 tbsp pure maple syrup, to taste
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp fresh lemon juice (enhances flavour and helps preserve)
• 1 tsp pure vanilla extract
• pinch of fine grain sea salt
• ____________________
• HALF RECIPE
• 2 – 2.5 cups fresh pumpkin puree (made from fresh roasted sugar pumpkin)
• 2 Tbsp sweet apple cider or apple juice, more if needed
• 1/2 cup Sucanat (or brown sugar, unpacked)
• 1.5-2 tbsp pure maple syrup, to taste
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fresh lemon juice (enhances flavour and helps preserve)
• 1/2 tsp pure vanilla extract
• pinch of fine grain sea salt

Details

Servings 3
Adapted from ohsheglows.com

Preparation

Step 1

1. Roast your sugar pumpkins (see ohsheglows.com web tutorial). Cool for 10 minutes on pan before handling.

2. Add pumpkin flesh (without the skin) in a blender. Add juice and blend until smooth, stopping to push down the pumpkin when necessary. It may take a bit to get it going.

3. Add the Sucanat (or brown sugar), maple syrup, cinnamon and nutmeg. Process again until super smooth and no clumps remain.

4. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it’s as thick as you want it. Keep the lid ajar throughout the cooking process – you will find it splatters everywhere so be careful! I like to keep the lid propped up on an angle while I stir the mixture so I don’t get splattered. Remove from heat and stir in vanilla.

5. Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.