Tuesday, December 14, 2010
"Make pumpkin butter" languished on my to-do list for a couple of months ... until today. The delay, in part, was due to not being able to find a recipe. To my surprise and dismay, Pumpkin Butter is not listed in the Ball's Blue Book, the classic for canning. An online search turned up nothing. So when an e-newsletter from Country Living arrived, complete with a recipe, I printed it without even reading it.
Yesterday, I carved the pumpkin and steamed the meat. This morning, pureed pumpkin waited in the bowl as I started reading the recipe. The first ingredient was 1 stick unsalted butter ... hmmm. The apple butter I made last year didn't have butter in it. As I read on, I discovered it was a recipe for what must be described as pumpkin-flavored butter. Butter, a little pumpkin and some spices, blended and stored in the refrigerator. This was not what I was looking for! I went ahead and made a small batch, pictured above in the red pyrex container, just to try it out.
But this recipe does not lend itself to Christmas presents or enjoying home-grown pumpkin "off-season", two of my goals for making it in the first place. However, it actually turned out to be a good thing because it made me create my own recipe. My apple butter and pumpkin bread recipes were my inspiration. If sneaking a taste from the pot is a true indication, it turned out well (see jar in picture above). Here's what I did:
the meat of 1 fresh pumpkin, pureed (about 4 cups)
2 cups sugar
3 tsp cinnamon
1 tsp nutmeg
1/8 tsp ground cloves
Ladle hot pumpkin mixture into prepared pint jars, leaving 1/4 inch headspace. Water process for 10 minutes. Makes 4 pint jars.