Pumpkin Butter

We enjoyed pumpkin butter in the Amanas and at some of the area orchards in the fall, but for a high price – so I wanted to try making it myself. I liked the looks of this recipe, and it was only a small amount, so I got out my little crockpot to try it. It’s so easy, there is no reason to can it, which is not recommended by the USDA. It should stay in the refrigerator for 3 months or more, or can be frozen.
Clearfield is a town of about 350 people in Southwest Iowa; the recipe was in an Iowa cookbook in the 80’s.
Clearfield Centennial Pumpkin Butter
1 Pound Canned Pumpkin
1/3 Cup Brown Sugar
1/3 Cup Sugar
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Cinnamon
1/8 Teaspoon Allspice -- optional
1 Tablespoon Lemon Juice
1/4 Cup Molasses – optional ( used 2 tablespoons)
Combine all ingredients in heavy saucepan. Bring to a boil; reduce heat and cook 15 to 20 minutes, stirring often to prevent sticking. Allow to cool. Pour into containers to store in refrigerator.
Or cook in small crock pot on high 2 ½- 3 hours, until thick.
Yield: "2 Cups"

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