Lisa Atwood, Rebecca Courchesne, Rick Field

Spiced Pumpkin Butter

Name: Spiced Pumpkin Butter
Ingredients: 3½ tsp ground cinnamon; 3½ tsp ground ginger; 1½ cups (12 fl oz/375 ml) sweet apple cider; 1 cup (7 oz/220 g) firmly packed light brown sugar; 2 cups (1 lb/500 g) granulated sugar; 2 Tbsp unsalted butter, melted; 2 small pumpkins, about 4 lb (2 kg) each; ½ tsp ground cloves; 1½ tsp ground nutmeg

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Pumpkins are a sure sign of autumn. Sugar pumpkins are a good choice here, but also look for heirloom varieties at farmers’ markets. The best have firm, flavorful, and nearly string-free flesh. For safety reasons, this butter should be refrigerated or frozen (not canned).

Ingredients

2 small pumpkins, about 4 lb (2 kg) each
2 Tbsp

Spicy
Autumn
Gluten-free
Vegetarian

Method

Have ready hot, sterilized jars and their lids, unless you plan on freezing the butter (see below).

Preheat the oven to 425°F (220°C). Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted b