Serve this thick spread as you would jam or preserves. For longer storage, sterilize 5 half-pint canning jars. Transfer the pumpkin butter to the hot jars. Place the screw lids on top and seal. Place the jars in a boiling water bath, and process for 10 minutes after the water returns to a boil. Once processed, the pumpkin butter will keep for several months. Timing alert: This pumpkin butter needs to be tended on stovetop for about 1½ hours.
Makes 4 Cups
3 cans (15 ounces each) unsweetened pumpkin puree
½ cup packed brown sugar
½ cup granulated sugar
¼ cup orange juice
1 teaspoon cinnamon
¾ teaspoon ground ginger
¼ teaspoon allspice
⅛ teaspoon ground cloves
⅛ teaspoon salt
1. In a large heavy saucepan, combine the pumpkin puree, brown sugar, granulated sugar, orange juice, cinnamon, ginger, allspice, cloves and salt. Bring to a boil.
2. Reduce to a simmer and cook, uncovered, stirring frequently, until the mixture is very thick, about 1½ hours. Store the pumpkin butter in the refrigerator.
Nutrition per 2 tablespoons: 40 calories, 0.2g total fat (0g saturated), 14mg cholesterol, 2g dietary fiber, 10g carbohydrate, 1g protein, 12mg sodium.
Good source of beta carotene.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.