All-Natural Pumpkin Butter
Ingredients (about 3-3.5 cups)
4-4.5 cups fresh pumpkin puree (made from 3.8 pounds sugar pumpkin)
1/4 cup sweet apple cider or apple juice, more if needed
1 cup Sucanat (or brown sugar, unpacked)
3-4 tbsp pure maple syrup, to taste
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp fresh lemon juice (enhances flavour and helps preserve)
1 tsp vanilla extract
pinch of fine grain sea salt
1Roast at least 3.8 pounds of sugar pumpkin (see this tutorial). Cool for 10 minutes on pan before handling.
2. Add pumpkin flesh (without the skin) in a blender. Add juice and blend until smooth, stopping to push down the pumpkin when necessary. You can add another 1/4 cup of juice or so to get it going if needed.
3. Add the Sucanat (or brown sugar), maple syrup, cinnamon and nutmeg. Process again until super smooth and no clumps remain.
4. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it's as thick as you want it. Keep the lid ajar throughout the cooking process - you will find it splatters everywhere so be careful! I like to keep the lid propped up on an angle while I stir the mixture so I don't get splattered. Remove from heat and stir in vanilla. Adjust sweetness to taste.
5. Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.
1 tablespoon has approx. 23 calories.