It’s raining, it’s pouring, the old man is snoring…
I don’t know about you, but I’m sooo over the wet, dreary and humid weather we’ve been experiencing this week. Definitely ready for some sunshine and fun this weekend!
One thing that has kept me in a good mood this week is the big batch of pumpkin butter I made last weekend. Pumpkin makes everything better and it’s now pumpkin season – well, maybe not officially but blog world seems to be overflowing with pumpkin recipes lately so it’s pumpkin season in my mind. I’m lovin’ it.
To anyone wondering what the heck pumpkin butter is, it’s basically a sweet pumpkin spread, similar to apple butter. And, it’s delicious. There’s really not much else to say about it.
I used cooked cushaw for this recipe because I had some in the freezer that my boss gave me months ago but you can certainly use a regular pie pumpkin or even canned pumpkin puree. All will work, just don’t get pumpkin pie filling as that has already been sweetened.
Pumpkin Butter
Makes 5 cups, enough to fill 10 4 oz. ball jars or 5 1/2 pint jars
Ingredients:
5 cups fresh pumpkin puree (or 1 29 ounce + 1 15 ounce can of pumpkin puree)
1 cup brown sugar (or sucanat)
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 teaspoon ground cloves
1/4 teaspoon allspice
Pinch of sea salt
Preparation:
Combine all ingredients in a crock pot/slow cooker and stir to mix well.
Set on low heat and cover loosely, leaving a little space for the steam to escape so the mixture can reduce and thicken.
Cook for about 6…