Home Canning and Preserving (Skyhorse, 2014), by Janet Cooper, is a recipe book and how-to for preserving fruits, veggies, and meat at home. Cooper has been canning and preserving since a young age, learning many methods and recipes from her mother who has a Pennsylvania Dutch background. This excerpt is a recipe for Pumpkin Pie Butter.
- 1 15-oz. can pumpkin (not pie filling)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 4 tablespoons pure maple syrup 1 tablespoon fresh lemon juice
- 1 teaspoon mixed pumpkin pie spice
- Mix everything together in a small but deep saucepan.
- Bring slowly to a boil and then place on a diffuser if possible.
- Cook very slowly over low heat for 1/2 hour.
- Stir often and cover with a lid left slightly ajar to allow steam to escape. This jam will spit badly since it is quite thick to start with.
- Seal in sterile jars or cool and refrigerate until used.
*Note: If you prefer, replace the commercial mixed pumpkin pie spices with 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon ginger. The maple syrup may be replaced with either honey or sorghum in the same amount or molasses in half the amount plus 2 tablespoons water. The easiest way to measure the sugars is to pack the brown sugar into the bottom of your cup and then fill it with white sugar. The amounts of all the seasoning can easily be altered to suit your taste, so feel free to experiment. This butter is especially tasty eaten on warm corn muffins.
More from Home Canning and Preserving:
Excerpt published from Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, and More by Janet Cooper with permission from Skyhorse Publishing.