* Honey-Pumpkin Butter *
from Recipes from a Kitchen Garden, Vol Two,
by Renee Shepherd & Fran Raboff
- 2 cups cooked pumpkin, pureed
- 1/2 cup honey
- 1 teaspoon grated lemon rind
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/4 teaspoon salt
Mix all ingredients thoroughly. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick (like stiff apple butter). When it is thick enough for you, ladle into jars and refrigerate.
Makes about 1 1/2 cups.
* Crockpot Apple Butter *
From Real Food for Real People
- 6 pounds Apples, peeled -- chopped fine
- 4 1/2 cups Sugar
- 1 tablespoon Cinnamon
- 1/4 teaspoon Cloves -- ground
- 1/4 teaspoon Salt
Place apples in crock pot. Combine sugar, cinnamon, cloves and salt, then add to apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low and cook for 9 - 10 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a
wire whisk until smooth. Spoon into freezer containers, leaving 1/2 inch head space. Cover, label and refrigerate up to 2 weeks or freeze up to 6 months.
Serving Size: 48;
* PUMPKIN PIE SPICE BUTTER *
From Season of the Witch
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 4 tablespoons canned pumpkin puree
- 1 teaspoon brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon freshly grated or dried nutmeg
- 1/8 teaspoon salt
Combine butter with pumpkin, sugar and spices and mix well. Keep tightly covered in the refrigerator up to three weeks. * 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.
Yield: 9 servings;
Serving Size: 1 tablespoon
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