A Muse in My Kitchen
Pumpkin Butter
Well hello there.
It’s been a while.
I’ve been out of commission and out of the kitchen for the past month. I had a little thing done like a new knee installed in my body. My new knee and I are still getting acquainted. I’m learning how to bend it again and how to walk up steps again. It’s been quite a journey for me with the biggest lesson learning to let go. I’ve had wonderful support from my dear husband, daughters and friends. Little things like text messages, cards and phone messages to big things like delicious meals made with love, errands runs and visits just to cheer me up have meant SO much.
I’ve missed being in control of my life and my household but most of all being in the kitchen. It would KILL me to watch my family make meals for me without bossing them around! I admit it – I’m a kitchen witch.
Today I ventured back in making a Thanksgiving treat that I will share next week as little gifts of love.
Pumpkin butter!
My Thanksgiving senses are in overload!
Pumpkin, brown sugar, maple syrup, cinnamon, cloves and a little shot of Jack Daniels!
- 2 (29 ounce) cans pumpkin puree
- 2 cups apple cider
- 1½ cups granulated sugar
- ⅔ cup light brown sugar
- ½ cup pure maple syrup
- 4 teaspoons ground cinnamon
- 2½ teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon all-spice
- 2 tablespoons whiskey (optional)
- Combine all ingredients in large saucepan using whisk to blend.
- Bring to a boil and lower heat.
- Simmer for 30-40 minutes until thickened.
- Place pumpkin butter into sterilized glass jars and seal tightly.
- Refrigerate for up to 3 weeks or freeze up to 1 year.
- **The USDA does not recommend canning pumpkin butter!
