This year's Christmas Party included party favours of small jars of 'Citrus Pumpkin Butter'. Since, the recipe has been requested, I will post it for everyone to reproduce.
Citrus Pumpkin Butter
makes 24-125 ml jars
1 pumpkin
4-5 oranges
4 cups of sugar
1 cup of honey
5 tsp. of pumpkin pie spice
2 pkg. of Fruit pectin (49g)
4 tbsp. of lemon juice
The pumpkin should be washed, seeded and cut into large pieces. Place the pieces into a large pot and boil until soft and the rind can be easily removed, about 20 minutes. Remove the rind and add grated rind from the oranges, add orange pulp(about 5 cups) to the pumpkin. Add the sugar, honey and spice and puree the mixture until smooth. Place the mixture in a stainless steel pot, and add the pectin. Boil for 1 minute, remove from heat and add lemon juice.
Prepare the jars and lids, in boiling water.
Ladle into prepared jars and process in a canner for 10 minutes, cool and check jar seals.
Excellent on toast. Enjoy!
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