Thursday, October 26, 2006
Honey Pumpkin Butter
This is a favorite of J. B also likes to eat it. T will eat it, but it's not his favorite. We mainly use it to get a vegetable into J! One friend who tried ours with fresh pumpkin said there is definitely a difference in taste when you use canned.
Honey-Pumpkin Butter
2 c Cooked pumpkin, pureed
1/2 c Honey
1 ts Grated lemon rind
1 tb Lemon juice
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Ginger
1/8 ts Cloves
1/4 ts Salt
Mix all ingredients in a pot. Simmer uncovered on low about 40 minutes (I find it doesn't take that long), stirring frequently, until thick like apple butter. Ladle into jars and refrigerate.
Honey-Pumpkin Butter
2 c Cooked pumpkin, pureed
1/2 c Honey
1 ts Grated lemon rind
1 tb Lemon juice
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Ginger
1/8 ts Cloves
1/4 ts Salt
Mix all ingredients in a pot. Simmer uncovered on low about 40 minutes (I find it doesn't take that long), stirring frequently, until thick like apple butter. Ladle into jars and refrigerate.
Labels: recipes
# posted by Elizabeth @ 10:58 AM 
