Waiter there is something in my … pumpkin butter!
…aaand guess what? I am late again. hehe!
But I made it this time and the only thing I have to do is blog about it and send an email to Jeanne. Should be able to manage this, huh?
I was thinking forth and back what my submission for this event would be. I wanted to cook something with pumpkin and couldn’t decide on the recipe, but then I saw this very blog post at smitten kitchen and new I wanted to try it for WTISM!!
So tadaaaa here it is my very first attempt on making Pumpkin Butter:
2 cups self made pumpkin purree
3/4 cup cranberry juice (was apple juice)
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Juice of half a lime
1. Cut your pumpkin(s) into halfes and place in an oven proof pan. Bake for about 20 minutes at 200°C until mellow. Peel the rind and purree until smooth.
2. Combine pumpkin, cranberry juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lime juice, or more to taste.
2. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.
I love it. The taste reminds me of jam tho not so sweet and the pumpkin taste is very present but I liked it on some slices of my fresh Pan de Muertos with butter. It’s somehow something between sweet and savoury with lots of Pumpkin taste :)