The older of the two farmers, Hoyt Combs, told me I "better not carve no face into those or make a jack-0'-lantern; those are for eatin!" And so, I decided to make pumpkin butter today.
As usual, I didn't really follow any exact recipe. I looked at a few basic pumpkin butter ingredient lists, and pretty much added how much I, particularly my tongue, felt was right.
Here are general amounts, trying hard not to use words like "pinch" or "dash".
- 10 cups of puréed pumpkin
- 1 cup of white sugar
- 1/4 cup of brown sugar
- 3 tablespoons of lemon juice
- 2 tablespoons of ground cinnamon
- 1 teaspoon of ground cloves
- 1 teaspoon of nutmeg
- Assemble it
2. Cut 'em open, save the seeds
Next, I cut the pumpkin in half, and pulled out the seeds. The seeds can be roasted in the oven as you cook the pumpkin, and make a good cooking-snack if you bake them with a little brown sugar and salt. Then, take a spoon and scrape the excess "seed debris" from the inside.
3. Cut & Bake
4. Sterilize Jars
Ok, a lot going on. While baking the pumpkin, I started the canning operation. To insure you don't kill yourself or those who recieve this stuff as gifts, you need to boil the jars and lids for 10 minutes. The above photo shows jars/lids boilin', with the baked pumpkin and seeds to the left, ready for the next step.
Minimize waste by: composting what you don't use and washing the dishes with the water that was used for boiling the jars/lids. You can also just reuse old jars and lids instead of buying a new set.