This weekend begins the rush to prepare some goodies for the market. Making soap and canning pumpkin butter are two things on the agenda.
We had a bumper crop of pumpkins last year and those that weren't sold were baked and put in the freezer for later use. One thing I sell out of quickly are pumpkin scones. I had requests for pumpkin butter, but didn't have a receipt. So, after diligent searching, I found one and gave it a try this week. Yummers...
I used a crock pot so I wouldn't have to baby sit it as it simmered. This is quite simple and, if you have a little left over pumpkin in your freezer, it will work beautifully.
4-5 qts. pumpkin puree (my crock pot holds four -- you want to leave about 1-2" of space between the pumpkin and the top or you'll have the same mess I did!)
2 T. ground cinnamon
1 t. ground cloves
1/2 t. allspice (I used more cause I like this spice -- 3/4 t.)
4 c. sugar (or you could use honey, just 50% less volume -- 2 c.)
That's it. Turn your pot on low and leave the lid open a skoosh so that the steam can escape and your mixture will thicken.
After your pumpkin has reached the consistency you want, you have the option of using a blender or mixer to puree it more or leave it as it is. I like butters a little chunky, so I didn't puree mine more.
This has to be kept in the refrigerator or you may can it thusly:
Using a pressure canner and a 10-lb. weight, process for 65 minutes for pints and 75 minutes for quarts.