Teena's Pumpkin Butter Recipe - Cooking Index
Teena's Pumpkin Butter Recipe - Cooking Index
It is not necessary to pre-cook the pumpkin with this recipe. Fruit butters make excellent gifts. Crockpot cover is used only during the first 4 hours
Courses: Sauces| 12 cups | 2844ml | Cubed fresh pumpkin |
| 3 cups | 594g / 20oz | Sugar |
| 1 cup | 160g / 5.6oz | Brown sugar - (packed) |
| 1 teaspoon | 5ml | Cinnamon |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| 1 | Ground cloves | |
| 3 tablespoons | 45ml | Cider vinegar |
Place pumpkin in food processor and process to the smallest bits possible. Place processed pumpkin in crockpot with sugars and cover. Cook on HIGH setting for 4 hours.
Remove cover and add spices. Cook 4 hours more, uncovered. Add 3 tablespoons cider vinegar and continue to cook for 4 hours more, uncovered.
Allow butter to cool a bit and then pour into food processor. Process until pureed. Keep some out for immediate use and freeze the rest.
Spoon into sterile 1/2-pint wide-mouthed freezer jars; cap. Or, if not freezing, process in hot water bath 10 minutes for 1/2 pints and 15 minutes for pints.
This recipe yields 5 pints.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.