Spiced Pumpkin Butter (Made With Fresh Pumpkin)

Name: Spiced Pumpkin Butter (Made With Fresh Pumpkin)
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6 1/2 pints
Ingredients: 2 pumpkin (small-sized, about 4 pounds each); 2 tablespoons unsalted butter, melted; 2 cups granulated sugar; 1 cup firmly packed light brown sugar; 1 1/2 cups sweet apple cider; 3 1/2 teaspoons ground ginger; 3 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground nutmeg; 1/2 teaspoon ground cloves

⏱ 85 mins 🍽 6 1/2 pints 🏷 Pumpkin

This spiced pumpkin butter is prepared using fresh pumpkin, creating a rich and flavourful spread. The process involves roasting the pumpkin, pureeing the flesh, and then simmering it with sugars, apple cider, and a warming blend of spices. The finished butter is thick and spreadable. Due to safety guidelines, this preserve is not suitable for traditional canning and should be kept refrigerated or frozen for storage. The recipe makes approximately 6 1/2 pints.

Ingredients

2 pumpkin (small-sized, about 4 pounds each)
2 tablespoons unsalted butter, melted
2 cups granulated sugar
1 cup firmly packed light brown sugar
1 1/2 cups sweet apple cider
3 1/2 teaspoons ground ginger
3 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves

Method

Prepare your hot, sterilised jars and lids.
Set your oven to 425°F.
Halve each pumpkin and remove the seeds. Coat the cut surfaces with the melted butter and arrange them cut side down on a baking tray. Roast until tender, which will take 25-35 minutes depending on their size.
Spoon the cooked flesh from the skins into a bowl. Mash and stir it to create a puree. You will need 5 cups of this puree. save any extra for another purpose.
Place the 5 cups of pumpkin puree into a large nonreactive pan with both sugars, the cider, ginger, cinnamon, nutmeg and cloves. Mix well. Bring the mixture just to a boil, stirring continuously. Lower the heat and simmer uncovered, stirring often and scraping the pan sides, until the butter thickens and mounds on a spoon. This should take about 30 minutes.
Spoon the hot butter into the prepared jars, leaving a 1/4 inch gap at the top. Eliminate any air bubbles and check the headspace. Clean the jar rims and secure the lids tightly.
Keep the sealed jars in the refrigerator for up to 2 months. For longer storage, place the butter in airtight containers or freezer bags and freeze for up to 1 year.

Nutrition (per serving)

Sodium12400 mg

Recipe details

CategoryPumpkin

Authorgailanng