One of my children will eat anything of pumpkin over many other choices offered. Her favorite form is pumpkin pie but pumpking cookies, pumpkin bread, pumpkin cake, etc. will be happily enjoyed by her. One year, we had an abundance of pumpkin on hand and I made Pumpkin Butter. My daughter discovered a new favorite!
Pumpkin Butter
16 ounces of canned pumpkin
2/3 cups packed brown sugar
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
In a saucepan, combine all the ingredients and mix well. Bring to a boil being careful to stir constantly to prevent burning. Reduce heat and simmer for approximately 20 minutes or until the mixture thickens. Stir as needed. Pour the hot mixture into sterilized canny jars and seal immediately. Makes about 2 cups. Pumpkin Butter will keep in the refrigerator in an air tight jar for two weeks.
Ideas . . .
You can seal the Pumpkin Butter in small jars and give as gifts.
It goes great on homemade bread.
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