Pumpkin Butter

In the late 70’s, Dan and I lived on a 160 acre farm in Floodwood with another couple and their baby.  Dan and I were longshoremen at the time and commuted an hour to and from the port of Duluth to work.  In the summers, we grew a huge garden and experimented with a number of familiar and unfamiliar vegetables from borage to peanuts.  Some grew well; others, not so well.  One thing that flourished was the familiar pumpkin.  I found a recipe from Mother Earth News for pumpkin butter that would give me something to do with the harvest, other than freezing it for pie.  As usual, I have massaged the recipe a bit for my own tastes, and I am sure you will too.  Some advice:  as it is cooking and as you are adding the spices and honey, taste frequently to be sure it is to your tastes.

NOTE:  All pumpkin varieties work for the butter, but my favorite are the smaller pie pumpkins because they are sweeter and darker.  The large pumpkins (like the jack ‘o lantern variety) have a bit more water and will require a bit more cooking time to bring the butter to the best consistency, but they make a very good product, as well.

Pumpkin Butter

1 to 3 pumpkins, depending on the size (you want enough to fill an 8-qt kettle about 2/3  to 3/4 full)

1 to 1 1/2 quarts of honey, to taste (I prefer local, light colored honey)

2-3 Tblsp cinnamon

2-3 teaspoons allspice

1-2 teaspoons nutmeg

1/2-1 teaspoon cloves

Scrape seeds and stringy stuff out of clean pumpkins (you might want to set the seeds aside to brine and roast).  Cook pumpkin.  I prefer steaming, but baking is fine too.

To bake: Cut into large chunks.  Bake on lightly greased cookie sheet(s) for 30-40 minutes or until soft (check with fork).

To steam:  In large steamer, steam smaller (about 3-4 in. squares) until cooked through.

Peel cooked pumpkin when cool enough to handle.  Run through food mill or, much easier, puree in a food processor.  Put in 8-qt. kettle or stock pot. Add honey to taste.  When pumpkin is cooked down to about 3/4 its original amount (about an hour),  add spices to taste.  Cook down again.  Should take another 30 minutes to an hour.  The spices will make the mixture a darkish brown. To test whether the mixture is done, put a spoonful on a small plate until it is cool.  Spread on bread.  If it is too thin, cook some more.  If it needs more honey, add some.  If it needs more spice, add more spice.

To process:  Have sterilized 1/2 or 1 pint jars (in boiling water) ready to fill. Have rings and lids simmering in water on stove.  Fill each jar with the butter to with in 1/2 in. of the top, wipe jar rims with moistened paper towels, and cover with lids and rings.  Tighten rings and turn upside down IMMEDIATELY.  Let sit upside down for about 15 minutes.  Turn right side up.  The jars should begin sealing after a couple minutes.  Wait until cool, check seal.  If any haven’t sealed, store in fridge (this rarely happens, if you clean the jar rims thoroughly).  Store sealed jars in dark cupboard.  This butter is wonderful on toast.  I also put it on bagels over cream cheese.  MMMmmmmmm.

CAUTION: Pumpkin Butter must be refrigerated after opening.