As promised, I have returned with one of my warm and tasty ideas that you may want to use your fresh, home made pumpkin puree for. PUMPKIN BUTTER!

If you are a fan of my Dutch Apple Butter (from last fall), then hold on to your cozy sweaters y’all, this one will blow away your leaf pile!!!

Prepared almost identical to Apple Butter, Pumpkin Butter has more of a pumpkin pie flavor, rather than spiced apples. Now who of you can’t handle spreading a little pumpkin pie on their toast?

As I may have mentioned in my last post (will go and check when I post this one), One pie is the equivalent to one entire, small pumpkin. Soooo, in measuring how much puree you will need, just remember 1 pumpkin equals about 15oz or 1 package puree. You will need 6-8 pumpkins or packages of puree.

If your are making your puree, just set aside the pulp in a large bowl or pot (next photo) until you are to the Pumpkin Butter stage.

When you are ready to prepare you Butter, put your pot on medium (5) heat. Preheat your oven to 350 degrees and add the following to your pulp.

• 3/4 quart ACV (the good stuff that we made last fall)
• 4 TBL cinnamon
• 1/2 TBL ground clove
• 1 TBL ground ginger
• 1 TBL ground nutmeg
• 2 C sugar or 3 C raw pure honey (local)

Using an emersion blender, puree your pulp and mix together all of your ingredients until smooth (like pie filling but a bit thicker). Bring to a LOW boil, stirring regularly until entire mixture is HOT.

Place pot into oven and bake for 3 hours. Be sure to stir every hour, just to bring liquid to the top. Enjoy the way your cozy home smells.

To can/preserve…

Make sure jars and lids are clean and hot. Use a canning funnel to pour butter into jars. Remove air with a butter or canning knife, wipe mouths clean, place lid and ring finger tight onto jar, process for 10 minutes in boiling water bath. Place on towel covered, flat surface until all jars are completely cooled (overnight).

Because it’s just good for the soul

Jo💖