Monday, October 10, 2011
Pumpkin Butter with toasted pecans
Back in the 70's when my husband and I were on a very strict budget we made several homemade gifts for Christmas. The box I sent to family members in Vermont and New York had a jar of homemade pumpkin butter. It was my first time making it and to my surprise everyone seemed to love it!
Apple butter was more common and they were used to eating it.
A couple years ago while visiting my very ill brother, he mentioned to me how he loved the pumpkin butter I sent him.
Recently I made that same recipe but added toasted pecans to the batch. I just wish my brother was still living so I could send him a jar.
Crock pot Pumpkin Butter
8 cups pumpkin puree ( bake 4 small pumpkins sliced side down on a cookie sheet at 350 till tender and when cool, scoop out insides. Puree in food processor.)
4 cups sugar
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
4 lemons squeezed
Add lemon juice, sugar and spices to the puree.
Cook in crockpot on low till thick.
Put hot pumpkin butter in sterilized jars and seal.