Pumpkin Butter
Great with breads and biscuits, waffles, pancakes, etc. I love it for breakfast on toast. Store in the refrigerator for up to 2 months. Also makes a great gift for the holidays.
Great with breads and biscuits, waffles, pancakes, etc. I love it for breakfast on toast. Store in the refrigerator for up to 2 months. Also makes a great gift for the holidays.
- Carbohydrate 200.786562922984 g
- Cholesterol 0 mg
- Fat 0.30800375 g
- Fiber 2.18282498553991 g
- Protein 2.88179250027816 g
- Saturated Fat 0.14314375 g
- Serving Size 1 1 Serving (463g)
- Sodium 46.9732083340654 mg
- Sugar 198.603737937444 g
- Trans Fat 0.0952546250000001 g
- Calories 770 calories
Step-by-step
- Combine pumpkin, sugar, honey, lemon juice, cinnamon and ground cloves in a medium heavy-duty saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to low and cook, stirring frequentlly, for 20 to 25 minutes or until thickened.
- Pack in sterilized airtight jars.
Reducing pumpkin purée with sweeteners requires constant attention during the final five minutes of simmering to prevent scorching on the bottom of the pan. Heavy-duty copper or clad stainless steel saucepots distribute heat evenly, which protects the high sugar content from burning before the moisture fully evaporates. Achieving the proper consistency means simmering the mixture on low heat for 20 to 25 minutes until it thickens into a spreadable paste that holds its shape on a spoon.
Pairings and Adjustments
Warm autumn spices and concentrated fruit sugars demand contrasting textures and neutral bases to shine properly. Thick slices of toasted sourdough bread provide a sturdy foundation that absorbs the moisture without dissolving, while plain Greek yogurt offers a tart dairy contrast to the sweet spiced fruit. When adjusting sweeteners, replacing the honey with pure maple syrup alters the moisture content slightly and requires an extra three to four minutes of reduction time on the stove.
- Store the finished preserve in sterilized airtight jars inside the refrigerator for up to two months.
- Stir the pot frequently during the reduction phase to prevent localized hot spots.
- Process the jars in a hot water bath if longer shelf stability at room temperature is desired.
