Pumpkin Butter

I just made a big ol' batch of pumpkin butter!

Note: This can be refrigerated or frozen, but not canned per USDA guidelines. For a great explanation, click here.

My recipe is a variation of the one found here.

I used 2 small pie pumpkins... I chopped them in half and baked them cut side down in the oven until fork tender (about 35 min @350 degrees F). I let that cool then peeled and removed the stems. This yielded 2# 9 oz of pumpkin flesh.

I placed the pumpkin flesh in a 2 quart pan with apple cider, spices, and brown sugar. I mashed the pumpkin using a potato masher. I thought about using my stick blender, but I wanted it to be a bit more chunky.

I cooked this on very low heat for about an hour. Giving it a stir every now and then. I suppose you could use your crock pot if you so choose.

The result is delicious if I do say so myself. It will go great with the biscuits I just made using my newly acquired Bakewell Cream. Yeah, I think it was worth it. I mean, usually biscuits are no good on day two. These are on day 3 and they are still edible. (Yes, they were much better fresh.)

Ingredients:
2.5 lbs. cooked pumpkin flesh
1.5 cups apple cider (non-alcoholic)
1 tbsp. Pumpkin pie spice
1 pinch cardamon
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1 inch fresh ginger, grated or finely chopped
2 cups brown sugar

Yields 7 (4oz) jars. Must be refrigerated or frozen.

Blueberries are on sale!

I took advantage and bought lots! I laid them out in a single layer on a cookie sheet and froze them. Then put them in baggies. They are ready to add to smoothies, desserts, ice cream, or you can just eat them frozen.