Spiced Pecan and Pumpkin Butter
Source of Recipe
From "The Good Stuff Cookbook" by Helen Witty
List of Ingredients
- Zest of 1 orange, or zest of 1/2 orange and 1/2 lemon, removed in wide strips with a swivel peeler
- 1 large can (29 ounces) solid-pack pumpkin, plus 1/2 cup water (or 3-1/2 to 4 cups pumpkin purée prepared from scratch)
- 2 cups (packed) light brown sugar
- 1/2 cup mild honey or light corn syrup
- 3 Tbsp strained fresh orange juice
- 3 Tbsp strained fresh lemon juice
- 1-1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- Pinch of ground cloves
- 1/3 cup pecans or walnuts, lightly toasted and grated or very finely chopped
- Simmer the orange zest in 2 cups water in a saucepan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve.
- Combine in a heavy-bottomed stainless-steel saucepan the pumpkin (and water, if canned pumpkin is used), orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice, ginger and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any or all of the spices, if you like (remember, the flavors will blossom in storage). Add more sweetening if your tastebuds request it. Stir in nuts and continue to cook for another 2 to 3 minutes.
- Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4-inch of headspace. Seal the jars with new two-piece canning lids according to manufacturer's instructions. Process the jars for 10 minutes in a boiling water bath. Cool, label, and store for up to a year in a cool cupboard.
Makes about 5 cups.