Irish Hills Farm Pumpkin-Maple Butter Recipe

Reader Contribution by Rachel Conlin
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I absolutely love autumn, especially where we live in rural Ontario. The bugs are gone, the weather is neither too hot nor too cold, the leaves are brilliant in color and pumpkins are ready! I enjoy growing a variety of pumpkins and squash for their eye catching beauty and delicious flavors. One recipe I make a lot of and has proven to be popular seller at our farm is my Pumpkin Maple Butter. Most customers purchase it to spread on toast or scones, but recently I was told by one customer that they use it as a glaze on salmon. Sounds wonderful! I enjoy making this preserve as it is something that does not require your immediate attention to ‘can’ down. Pumpkins picked fresh from the garden store very well in a cool, dry pantry until January or later. That way you can make this preserve when time permits. I would like to share my recipe with readers.

Irish Hills Farm Pumpkin-Maple Butter

Ingredients

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