Canapalooza 2013 – Part VII: Pumpkin Butter

NOTE: This post was written on October 22nd, but is only getting posted now.
 
~*~
 
So I picked up three pie pumpkins for $10 at the Parkdale market last week. I’ve just finished steaming one of them (saved some of the seeds for a guerilla gardening project) and it’s now sitting in the fridge, getting cool enough for me to handle it.
 
From here, I’ll be chucking the meat of the pumpkin into my slow cooker, hitting it with my immersion blender, and (after scooping 1C out again – for use in a coffee cake tonight), adding cider vinegar, granulated sugar, maple syrup, a pinch of salt, a little vanilla, and some pie spices. Then it’s on with the low heat, and I should have pumpkin butter ready for canning by the time I get home from modeling tomorrow afternoon. šŸ˜€

 
Pumpkin Butter
 
INGREDIENTS
 
2 pie pumpkin (~8C, steamed)
1/2 C brown sugar
1/4 C maple syrup
1/4 C apple cider vinegar
1 tbsp vanilla extract (I use artificial)
1/2 tsp each: cinnamon, nutmeg, ginger, and cloves
Pinch salt
 
 
DIRECTIONS
 
Cut pumpkin into eighths, scoop out the seeds, and steam for one hour until very soft
 
Put steamed pumpkin in the fridge to cool for an hour
 
Scoop pumpkin meet out of skin (discard skin in compost, or use in stock) and place in slow-cooker
 
Blend pumpkin using an immersion blender so that it’s extra smooth
 
Add the rest of the ingredients and mix with a wooden spoon or a rubber spatula
 
Turn the slow-cooker on to “low heat” and let sit, stirring occasionally, for 12-24 hours
 
Sterilize your jars, with lids and rings, in a boiling water / steam bath
 
Fill jars with pumpkin butter, cap, and process in a boiling water / steam bath for 10-15 minutes
 
Allow to cool on a wire rack, listening for the “plunk” of each lid as it seals (if they don’t seal, just store them in the fridge and use them up within a month or two).
 
 
This stuff is AMAZING in pancakes, in place of both the eggs and the sugar.
Enjoy! šŸ˜€
 
 
TTFN,
Meliad the Birch Maiden.

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