Halloween came and went. I guess we had too many pumpkins -no one wanted to carved the small pie pumpkins.
I’ve never made pumpkin butter -so I gave it a try. I found a few recipes, each very much like the other; Pumpkin puree, sugar and spices. I reduced the sugar, added some honey. We are using pumpkin butter on toast -a less sweet alternative to jam.

  • 3 1/2 cups pureed pumpkin
  • 3/4 apple juice
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 tsp ground cinnamon
  • 2 Tbsp lemon juice

Peel and slice 3-4 pie pumpkins. Steam and puree. (If you do not achive 3 1/2 cups of pumpkin puree, reduce the amount of brown sugar and honey)

Combine all ingredients in a deep sauce pan. Boil. Reduce to a simmer, cover with lid ajar to release steam. Simmer for one hour stirring often.

Cool in the pan. Once cool, stir in lemon juice.

Fill two quart jars. Store refrigerated.

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