Monday, November 24, 2008

Pumpkin Butter and Biscuits



 5.  My freezer is filled with puree' pumpkin.  So today I am making Pumpkin Butter.  It is very similar to Apple Butter in texture but smoother.  The full recipe calls for 8 cups of puree' but I will cut it in half.  With Thanksgiving coming, I want to have homemade Pumpkin Butter for my table.

Lilly's Pumpkin Butter
8 cups fresh puree' pumpkin
5 Tblsp lemon juice, fresh 
4 cups sugar
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp salt
In a heavy dutch oven or roasting pan, put puree' and remaining ingredients.  Place on heat and bring to a boil, stirring, until all the sugar is dissolved.  Remove from heat and place immediately in a preheated 300 degree oven, uncovered.  Cook the mixture until it thickens and becomes clear, approximately 1 1/2 to 2/1/2 hours.  Stir every 20 minutes or the mixture will begin to burn on the bottom and sides of the pan.  To test for doneness, spoon a small amount onto a small plate.  If there is no watery rim around the edge, your butter is done.  Another test is if the Butter sticks to your spatula.
Ladle Pumpkin Butter into hot, sanitized jars and seal.  Process in a water bath for 10 minutes.  Yields approx. 6 half pint jars

My house smells so wonderful and I can't wait till Thursday...so I am making homemade biscuits (posting recipe tomorrow)  and we will taste-test the Pumpkin Butter tonight!   

1 comment:

Stacia said...

I love pumnpkin and this recipe looks right up my alley! I have made apple butter in the past, I think it's time for some pumpkin butter! Thanks for also including the canning instructions!!

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