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cooking good in greene

Spiced Pumpkin Butter

From Kerr

This comforting Autumn inspired pumpkin spiced spread is equally delicious on pancakes and waffles as it is on toast and muffins. Spread it between layers of your favorite cake or use it as a healthy substitute in baking.
1 (3 lb.) pie pumpkin or canned pumpkin cubes--about 5 (16 oz) pint jars*

1 cup apple cider or apple juice
1/2 cup maple syrup
1-1/2 cups light brown sugar
2 Tbsp lemon juice
1/2 vanilla bean
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cardamom (optional)
6 (8 oz) Glass jars with lids and bands

Preserving Method: Freezing

Makes about 6 (8 oz) half pints


PREHEAT oven to 350F.

QUARTER pumpkin and remove seeds. Place pumpkin peel side up on a baking sheet and roast for 20 minutes. Turn pumpkin quarters over, peel side down and roast an additional 20-30 minutes, until very soft. Remove pumpkin from oven and let cool. Scoop flesh from peel and puree in batches in a food processor. Transfer puree to a saucepot.

STIR in apple cider, maple syrup, sugar and lemon juice. Split vanilla bean and scrape seeds into pumpkin mixture and then add remaining spices. Bring puree to a boil over medium-high heat stirring frequently to avoid sticking. Reduce heat to low, cover partially (to avoid splatters) and simmer an additional 20-30 minutes, or until thickened and it holds its shape on a spoon. Remove from heat and cool slightly.

LADLE hot pumpkin butter into hot jars, leaving 1/2-inch (1-cm) headspace. Cool to room temperature. Place lids and bands on jars. Label and freeze for up to 1 year.

* If using canned pumpkin cubes, skip step 1 and 2 above and transfer drained pumpkin to a saucepot and continue recipe from step 3.

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