It may seem funny to share a recipe for Pumpkin Butter in the middle of the summer, but it is time to start thinking about what you might be canning for the winter.
This recipe for pumpkin butter comes from the Cross Country Cookery cookbook.
- 10 cup pumpkin cubed
- 6 cup apple cider divided
- 2 cup orange juice divided
- 2 cup sugar
- 2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
Heat pumpkin, cider, and orange juice in Dutch oven or kettle to boiling. Reduce heat. Simmer uncovered until very tender - about 20 min.
Measure half of pumpkin and half of cooking liquid into blender. Cover and blend on medium speed until consistency of apple sauce - Repeat with remaining pumpkin.
Add 3 more cups apple cider and 1 more cup orange juice to pumpkin liquid. Heat to boiling. Reduce heat. Simmer. Stir often. Cook until mixture mounds - about 2 hours.
Stir sugar, cinnamon, cloves, and allspice into cooked pumpkin mix. Let simmer 15 min, stirring to prevent scorching.
Pour hot pumpkin mix into sterilized jars (use water - both canner keeping jars hot), leaving 1/4" head space.
Wipe rims with clean, damp cloth. Seal.
Process pints 15 min in simmering water bath (180-185). Start counting time as soon as water in canner boils.
Cool out of drafts.
You will need about 6 lb pumpkin.