The October issue of Better Homes and Gardens was waiting for me when I got home last night. Since I had the house to myself, I decided to be lazy on the sofa and read the entire thing cover to cover. Bad mistake...every recipe I read about sounded delightful! However, this one stopped me in my tracks....I had to make it ASAP!
In my opinion, and BHG agrees, Pumpkin Butter is one of Fall's greatest all-purpose spreads. My favorite way to enjoy this Fall delight is on a toasted English Muffin with cream cheese. I know what I'm having for breakfast the next few days! This was so easy to make that I plan on making several batches to give as gifts this season!
In my opinion, and BHG agrees, Pumpkin Butter is one of Fall's greatest all-purpose spreads. My favorite way to enjoy this Fall delight is on a toasted English Muffin with cream cheese. I know what I'm having for breakfast the next few days! This was so easy to make that I plan on making several batches to give as gifts this season!
Spiced Pumpkin Butter
Ingredients:
2-15 oz cans pumpkin
2-15 oz cans pumpkin
1 1/4 cups pure maple syrup
1/2 cup apple juice
1/2 cup apple juice
2 Tablespoons lemon juice
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt (I omitted)
Chopped hazelnuts (optional; I choose not to use them)
Directions:
- In 5-quart Dutch Oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook uncovered for 25 minutes or until thick. Remove from heat and let cool.
- Ladle into jars or freezer containers, leaving 1/2 inch of head space. Cover. Store in refrigerator up to 1 week or freezer up to 6 months.
- To serve, top with chopped nuts.
Source: Better Homes and Garden October 2009 issue
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