Move Over Apples

by Stefani on 7-October-2008

Oh y'all! I wasn't going to do this. 

No really, I was done canning for the season. 

I mean seriously, how many variations of things to spread on toast does one family need?

But, well, Mandy mentioned pumpkin butter and then it popped up in one of the boy's readings, and then my guys saw all the pie pumpkins at the grocery store and well, we just couldn't help ourselves. 

Three Little Punkins

Mr. Blue Yonder, who, it should be noted, is a devoted fan of apple butter, proclaims that pumpkin butter is 10 times better. 

Considering the rate at which our jars are emptying, I'd have to agree. 

If you've never heard of pumpkin butter, let me just tell you… it's something like pumpkin pie in a jar. I have been tempted, more than once, just to get out a spoon and dispense with the toast all together. 

Here's our hodge podge recipe, adapted from several internet sources (this being the closest) : 

First we removed the seeds and stringy stuff from 4 small pie pumpkins.

Seedy 

They were each about 2 pounds. 

Then, we quartered and boiled them until they were very soft. 

Next, we peeled the skin off and pureed the flesh in the food processor. 

Goo

This yielded about 6 cups of pumpkin goo. 

To that, we added 4 cups of sugar, 4 tablespoons of lemon juice, 1 tablespoon of regular cinnamon, 1 tablespoon of Saigon cinnamon for a little extra kick (you can just substitute plain cinnamon if you can't find the Saigon version), 1 teaspoon of ground cloves and 1 teaspoon of ground ginger. Then, of course, you mix it all very well. 

After mixing, we cooked our pumpkin butter for another 20-30 minutes until it was nice and thick, like pudding, and ladled it into canning jars. 

Gutting

There is apparently much debate over the safety of canning pumpkin butter in a hot water bath. I'm of the opinion that it would probably be just fine, people did it for ages, but I had a little room in my freezer, so I just put it in there. Better to err on the side of safety, I guess. 

Pumpkin Butter

It's disappearing so quickly though, I think we'll soon have room for a few more jars. 

Lordy, isn't fall just delicious?
SpiderWomanKnits October 7, 2008 at 8:32 pm

Yum. Ohhh…that looks and sounds so good!

brit October 7, 2008 at 8:36 pm

No! Make it stop….. Okay. I’ll try it.

Canning is a tad addictive.

cloth.paper.string October 7, 2008 at 8:42 pm

goodness, stefani. this is too much. with the apple butter being such a hit, i better get on this as soon as i can make some room in our freezers!!

Mary Smith October 7, 2008 at 8:47 pm

Wow! I’ve never heard of that before, but it must be good!

Cassandra October 7, 2008 at 9:14 pm

This is the first time I’ve heard of pumpkin butter. I’m pretty much a big pumpkin fan, though, so I’m sure it’s delightful. I love the photo of the pumpkin seeds stuck in boy hair. Awesome.

tracy October 7, 2008 at 9:35 pm

Oh, I love pumpkin butter! This is next on our list; but first, I must finish putting up the last 1.5 bushels of apples. I do envy that your boys can scoop the pumpkins outside at this time of year. When slippery pumpkin seeds get flying, I never know where I’ll find them. We love to roast the seeds too.

Jonah Lisa October 7, 2008 at 9:45 pm

Okay, this is too weird. This is EXACTLY what I did today, too! Only I did it the cheaters way–in the bread machine with canned pumpkin to test it out–and added apple for APPLE pumpkin butter. I have the post set to hit tomorrow at 5am–I blog at night for the next morning. Can you say separated at birth? The stuff is delicious.

We’re heading to the pumpkin patch this weekend so we may try some the good old fashioned way too.

Katie October 7, 2008 at 10:15 pm

Just finished up pear butter…must try the pun’kin kind.

You really are my daily inspiration! What did I ever do without you?? 😉

myrnie October 7, 2008 at 10:32 pm

sounds delicious!

jodi October 8, 2008 at 1:54 am

Never heard of it but it sounds delicious. I’m tempted!

Marina (from Denmark) October 8, 2008 at 1:59 am

I just LOVE fall. Thank you for your wonderfull writing. You are one of my very few bookmarked blogs. Love from my little autum paradise to you and your boys.

Lisa@The Cutting Edge of Ordinary October 8, 2008 at 3:21 am

I’m making my fourth batch of apple butter. Yes you read that right….fourth! I’m addicted I tell ya! I think it will make great Christmas presents!Now you lay pumpkin butter on me!! Oh dear!

erin October 8, 2008 at 5:17 am

and thanks to you, i am enjoying all the wonderful tastes – saigon cinnamon! apple butter! yum.

elissa Finger October 8, 2008 at 5:37 am

those biscuits look fabulous. yum. you still amaze me every time i read this dang thing! loving the pictures…. pumpkin seeds IN the hair. lovely.

Crystal October 8, 2008 at 5:42 am

You are reading my mind lady. I just bought 6 pie pumpkins with the intent on making pumpkin butter and, BAM… You supply a recipe. Thanks!

I have made about 5 batches of your apple butter and everybody loves it. 🙂

Ansley October 8, 2008 at 5:49 am

Thanks for the “recipe”….think we’ll pick up some pie pumpkins from the farmers market saturday and try making some butter!

Mandy October 8, 2008 at 5:52 am

It was me! Yay! I am so glad you tried it. We are getting ready to do the same thing. You can use pumpkin pie filling too, but it isn’t nearly as good. My neighbor came over last night asking if I would make him a pumpkin pie. “You know, a real one” he said. Fall is delicious and I adore it!

betsy October 8, 2008 at 6:00 am

Oh, yum! We brought home some gorgeous squash from our CSA yesterday (and lots of it!). This looks amazing. Thank you!

Sugar Creek Farm October 8, 2008 at 6:21 am

Must be a sign, since you’re the second mention of pumpkin butter in as many days! Our garden was a dismal failure this year, and I hardly canned or froze a thing. So I’m making up for it this fall, with frozen zucchini muffins, and mint jelly, and applesauce, and now must add this to my list! Maybe I’ll get my hubby to break out his pressure canner to process this, so I can give them as gifts.

Glad you liked the round steak recipe 🙂

Regina October 8, 2008 at 6:48 am

Yum – and look at all those seeds – bonus!!! Those are some of my favorite snacks, too!!

tams October 8, 2008 at 7:38 am

yum yum.
You can send some my way.

Baba October 8, 2008 at 9:29 am

I haven’t made pumpkin butter yet. I will have to try it! Thanks. Great pics by the way!

Lasso the Moon October 8, 2008 at 11:41 am

I love how you started this post with, “oh y’all!” Makes me homesick. This looks incredible. We’ll be trying this for sure!
Anna

YayaOrchid October 8, 2008 at 11:51 am

Oh! Thank you for inspiring me yet again! I MUST try this! I already put away my guava butter in the freezer (inspired by you of course). Next on my list, pear butter. I’ll have to buy those, though. Yes, I agree, Fall is WONDERFUL!!

Caroline October 8, 2008 at 12:23 pm

I will bookmark this to add to the list of things I would like to try and can myself too!

Colleen October 8, 2008 at 12:26 pm

Where can I get saigon cinnammon? I’m dying to know!

Sarah October 8, 2008 at 1:28 pm

Ah, nice! We will definitely be making this i a couple of weeks! Thanks!!!

Amy October 8, 2008 at 1:35 pm

OH YEAH! Yum.

jessica October 8, 2008 at 5:15 pm

I MUST make some pumpkin butter this weekend. It looks just too good!

MatschMomma October 8, 2008 at 5:40 pm

Did you wash and soak the seeds in salt water and then toast them? We LOVE pumpkin seeds as a snack! I do this everytime and store them in a big jar for snacking on later.
I’m gonna try your recipe this weekend!
YUM!
;0)

molly October 8, 2008 at 6:22 pm

well i’d say anything with 4 cups of sugar should taste good! pumpkin pie in a jar, yum. aidan just asked me, “mom, when can we do that?”

Shawn October 8, 2008 at 6:54 pm

We have made pumpkin butter. Soooooo gooood. 🙂

Alissa October 8, 2008 at 9:52 pm

Ooh that looks good! We’ve got to make some.

Grace October 9, 2008 at 9:49 am

hey, why is there controversy over the safety of canning it? and not other things? just wondering. and, holy cow, but i want this. now.

Laura October 9, 2008 at 10:00 am

yummie! i must try this…

Angela October 9, 2008 at 11:15 am

we make pumpkin butter almost every year, too. i agree, the controvery makes me nervous about canning it, so we freeze it. we have a small freezer, but pumpkin butter is such a favorite around here, it doesn’t take up much room for long! we made pear butter here yesterday, and i’m going to post about it on my blog later this week.

OMSH October 9, 2008 at 4:10 pm

And the biscuit recipe? Where is it?

Your apple butter? DELICIOUS!

Laura October 10, 2008 at 10:18 am

Yum! This looks so good!
And I agree with the last poster – the biscuits look wonderful! Will you post the recipe?

Leslie October 11, 2008 at 9:43 am

did you just put the regular jam jars in the freezer and that was all? It sounds so yummy, i just don’t have all the equipment to water bath can

heather jane October 11, 2008 at 12:49 pm

I’m on it! Thanks for the tip…I was just lamenting that I didn’t get peach butter canned this year and now we have frost and there will be none! But this, this will suffice indeed.

I really, really love pumpkins.

Em October 13, 2008 at 6:43 pm

I just made Applebutter for the first time this fall, and now my parents have given me their Sears & Roebuck pressure canner – what should I do? Should I try the pumpkin butter??? I was thinking about pickling the last bit of beans… Now I wish I had more time and more produce!

Kathi October 23, 2009 at 8:35 am

my question what do you have to do to freeze this pumpkin butter?? how long will it keep?

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