This recipe makes a perfect holiday gift
Every year, in the summer, I volunteer at my local county fair in an area they call the “Kitchen Cupboard.” It’s the place that county residents bring their favorite recipes to be judged and hopefully win ribbons. I accept the submissions and each year I always come home with a fabulous new recipe. About 10 years ago I was given this recipe for Early American Pumpkin Butter and it’s grown to be a family favorite.
Pumpkin is a low acid food and requires this amount of sugar and syrup to make it safe to can by the boiling water method. For safety reasons, do not reduce the amount of sugar or syrup unless you plan to store your finished pumpkin goodness in the refrigerator.
The traditional spicing and hint of maple will enhance holiday meals, and while this pumpkin butter recipe makes the perfect holiday gift, I eat it all year long!
Early American Pumpkin Butter – Makes 5 pints
2 29 oz cans of pumpkin
2 cups maple syrup
2 cups light corn syrup
2 cups firmly packed brown sugar
2 teaspoons lemon juice
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground mace
1/4 tsp vanilla
Put the 2-29 oz cans of pumpkin in a large non-aluminum pot; Set the pot over medium heat and stir in the maple syrup and light corn syrup. When they are thoroughly combined add the sugar, lemon juice and spices.
When it begins to boil, partially cover it and be careful; the mixture will spatter profusely. Cook your pumpkin butter at a slow boil, stirring frequently to prevent sticking, until it thickens and turns a darker color – about 45 minutes.
Ladle into clean jars and refrigerate once the mixture is cool. Your pumpkin butter will keep for two weeks in the refrigerator.
Ladle the hot butter into hot prepared pint canning jars, with 1/4 inch head space. Wipe the jar rim with a clean damp cloth and process in a boiling water canner for 15 minutes.
Enjoy this Early American Pumpkin Butter Recipe!