Early American Pumpkin Butter --- great for gifts

Early American Pumpkin Butter - makes 5 pints

This recipe makes a lot of butter, and for a good reason; it serves as
the perfect gift during the holiday season. The traditional spicing and
hint of maple sweetness will enhance old-fashioned holidays meals.


6 cups cooked pumpkin puree (light cooking pumpkins are best)
2 cups pure maple syrup (very important...don't skimp here)
2 cups light corn syrup
2 cups packed brown sugar
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon vanilla extract

Put the puree in a 4-quart pot; stir in the maple syrup and corn syrup.
When these are thoroughly combined, add the remaining ingredients. Set
the pot over medium-high heat. When it begins to boil, partially cover
it; the mixture will splash profusely. Cook the puree at a slow boil,
stirring frequently to prevent sticking, until it thickens and turns a
darker color---about 45 minutes.


Ladle the butter into five sterilized, still-hot pint jars. Wipe rims
and cap immediately with still-hot lids, plus rings. Process for 25
minutes in a boiling water bath.


To Make Pumpkin Puree
Either bake the fruit or boil it. To bake pumpkins (my favorite way),
poke holes in the pumpkin to keep from exploding, put them in the oven
whole, on a cookie sheet, at 350 degrees F until softened and collapsed.
Scoop the pulp away from the peel. Puree the pulp in a blender or food
processor. Or, boil, peeled chunks of fresh pumpkin until softened. Then
puree the cooked pulp. Or use two 29-oz cans of commercial pureed
pumpkin.


Bonnie Zone 7/7 ETN

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