Sometimes I think pumpkin is a forgotten delight that is only appropriate served in the fall. Honestly I love it all year long, but I do not care for it from a can. This is why when pumpkins hit the market I cook up as many as possible and preserve what I can for use during the year!This is of course after I have decorated with them.
One of my favorite treats to make with fresh pureed pumpkin is pumpkin butter. I know, it’s not a commonly heard of item and is only found at Cracker Barrel & grocery stores during the fall, but Pumpkin Butter is so good!
And, it’s super easy to make!
3 1/2 cups fresh pumpkin puree
3/4 cup apple cider
2 tsp. ground ginger
1/2 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 cups white sugar
|Don’t you just love the color of fall spices?|
If you need a refresher on making pumpkin puree, click here for Cooking with Pumpkins part 1.
Combine all ingredients in a large saucepan; stir well. Bring the mixture to a boil.
Reduce heat and simmer for 30 minutes or until thickened, stirring frequently.
Transfer to sterilized jars or freezer containers. Store in the refrigerator until using.
Will keep for 6 months in the refrigerator, if you process it. The National Center for Home Food Preservation recommends that you not keep it (or any winter squash) that has been pureed in a pantry, unless you pressure can it.
**If you just ladle into jars for use, it only keeps about three weeks.
Serve it up on hot biscuits or bagels, on your oatmeal, on Brie cheese, on a sandwich, on muffins, or my personal favorite, in pumpkin cheesecake!
But, You’ll have to wait on that recipe!