It's all about the great pumpkin right now, isn't it. I'm not complaining one bit, I just hope I have enough time to try all the new recipes I've collected for pumpkin season. I like to try out a recipe before I actually use it, say for Thanksgiving or Christmas. These try-outs are enjoyed by family members as well as our Sunday school class, no complaints so far and the feedback is priceless!
I'm always on the lookout for a easy recipe, and this pumpkin butter seems to fit the bill. In fact, I've two to share today, so take your pick or try them both, like I am! Pumpkin butter is so good on just about anything, but my favorite usage is on pancakes and biscuits......my tummy heard that!
Easy Pumpkin Butter
3 1/2 c. cooked or canned pumpkin
1 Tbsp. pumpkin pie spice (make your own, see post below)
1 3/4 oz. box pectin
4 1/2 c. sugar
Place pumpkin in a large saucepan, add spice and pectin, mix well. Place on med. heat, stir well till it comes to a gentle boil. Add sugar and stir again. Bring to a rolling boil and boil hard for 1 min. stirring so it doesn't stick. Remove from heat and ladle into clean jars with lids. Store in refrigerator for up to 2-3 weeks. Makes 5 1/2 cups.
Maple Pumpkin Butter
2 c. pumpkin
1/2 c. apple juice
1/2 c. maple syrup
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
Mix everything together in a food processor or mixer and blend well. Heat over med. heat in large saucepan and allow to simmer on low for about one hour or till color deepens and thickens. Ladle into clean jars with lids and store in fridge or can.
I know everyone has a favorite pumpkin butter recipe but it never hurts to try a new one now and then. It also makes a great gift. Our annual fall fun night is this evening with lots to do before hand, so enjoy your weekend and I hope you will get out and hunt up some color, I plan to on Sunday after church. Autumn blessings!