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This blog is all about all the things that make me up. I am a Mother, I am a Pagan Witch, I am a Wife, I am a homemaker, I am a student, I am Spiritual, I am a Teacher, I am Liberal Hippie, I am a Voter, and I am extremely opinionated! Plan to see it all! If you don't like what you see, feel free to leave! However, chances are, if you stick around, you'll find more to love than hate!

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Saturday, November 17, 2012

Pumpkin Butter Recipe

I'm honestly not sure where I got this recipe, but it's a good one!
**If it's yours, please let me know so I can give proper credit! I just loved it to much not to share!**


Ingredients:
  • 16 ouces Pumpkin Puree - Fresh or Canned
  • 1/2 cup water
  • 1/2 to 1 cup sugar
  • 1 teaspoon Organic cinnamon
  • 1/4 teaspoon Organic ginger
  • 1/4 teaspoon Organic nutmeg
  • 1/8 teaspoon Organic cloves

Preparation:
Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods.

  • Slow Cooker - Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
  • Microwave - Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
  • Stovetop - Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
  • Oven - Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.

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