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Farm Kitchen:  Pumpkin Butter  |
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countrymum
True Blue Farmgirl
97 Posts
Lorie
PA
USA
97 Posts |
 Posted - Jan 13 2011 : 09:46:14 AM
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Does anyone have a good recipe to make Pumpkin Butter?
A very good friend of mine got me hooked on putting it on top of cottage cheese,yum!!
The store bought is good but I would like to try to make it myself.
"This country needs cleaner minds & dirtier fingernails." Mark Twain |
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karla
True Blue Farmgirl
1308 Posts
karla
Pella
Iowa
USA
1308 Posts |
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lifesapeach
Farmgirl in Training
12 Posts
Pam
Frankfort
OH
USA
12 Posts |
Posted - Jan 16 2011 : 8:38:12 PM
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| On top of cottage cheese??? Why didn't I think of that! :) |
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countrymum
True Blue Farmgirl
97 Posts
Lorie
PA
USA
97 Posts |
Posted - Jan 19 2011 : 08:47:53 AM
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Karla,
thanks for the recipe,sounds easy. I'll try making it when I run out.
"This country needs cleaner minds & dirtier fingernails." Mark Twain |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
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woolgirl
True Blue Farmgirl
901 Posts
Elizabeth
Great Lakes
IL
USA
901 Posts |
Posted - Jan 20 2011 : 05:30:22 AM
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I love pumpkin butter in oatmeal. Yum!
Farmgirl #1947 |
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SusanScarlet
True Blue Farmgirl
317 Posts
317 Posts |
Posted - Jan 23 2011 : 10:59:05 AM
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I make my pumpkin butter in a crockpot.
2 cups of cooked, pureed pumpkin
1 cup white sugar
1 cup brown sugar
1 tsp cinnamon * I double all the spices
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground cloves
Combine all ingredients in crockpot and mix well. Cook on high for 3 hours and stir once in a while. It will thicken as it cooks so don't let it burn.
I have doubled and tripled this recipe with great results.
Also, the "canning experts" at the USDA/FDA (?) no longer recommend canning pumpkin butter because they say there is a chance that it won't get hot enough in the middle of the jar because it is so dense. I have canned this recipe for years and process pints for 40 minutes in a water bath canner. |
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dnelson252
Farmgirl in Training
26 Posts
Debra
Western PA...home of the STEELERS!!
The Keystone State
USA
26 Posts |
Posted - Jan 23 2011 : 4:00:58 PM
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Oh Susan, that sounds wonderful and no watching...love that crockpot!...Debra
Please Lord, give me patience....and give it to me NOW!!! Farmgirl #2116 |
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SusanScarlet
True Blue Farmgirl
317 Posts
317 Posts |
Posted - Jan 23 2011 : 4:48:14 PM
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| Correction - I process HALF PINTS for 40 minutes in water bath |
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star-schipp
True Blue Farmgirl
942 Posts
Starletta
Middletown
Indiana
USA
942 Posts |
Posted - Jan 24 2011 : 06:05:08 AM
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Susan is right that canning pumpkin butter is not recommended because it is too viscous for the temperature in the center of the jar to get to a high enough temperature to kill botulism spores. Pumpkin butter needs refrigerated after you make it - not canned.
We can do no great things; only small things with great love - Mother Teresa
Star - farmgirl sister #1927
Master Food Preserver |
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FieldsofThyme
Farmgirl Guide & Schoolmarm / Chapter Leader
4928 Posts
USA
4928 Posts |
Posted - Jan 24 2011 : 07:26:48 AM
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Here is the crock pot recipe, and I do not process them in a boiling bath. They last for 2 months in the fridge.
Pumpkin-Apple Butter
2 cans (15 oz. ea) canned pumpkin
2 cups peeled, cored, and shredded Granny Smith apples (see note)
1 cup firmly packed brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
Combine all ingredients in a 4-quart slow cooker. Cook on HIGH for 5 hours, stirring every 2 hours. Store in covered container in the refrigerator for up to 2 months. Yeild: about 5 1/2 cups
FROM: Creating The Happiest of Holidays, Book 2 by Leisure Arts, page 70
DELICIOUS! So easy to make also.
Farmgirl #800
http://momzonetakingtimeformom.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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Farm Kitchen: Pumpkin Butter |
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Pumpkin Butter
