This is another of my recipes that isn’t a chocolate one, but can be justified appearing here because it WILL be used in a chocolate recipe – to be posted shortly! Adapted from the excellent blog One Perfect Bite, where you will find the photograph is so much better than mine, I have reduced the amount of sugar and spices and increased the apple juice content. There is much debate as to whether pumpkin butter can be water processed, thus extending its life to a year or so; as the debate has not proved conclusive either way, I thought I’d go with the safest method – the ‘keep it in the fridge and try and use it within a month’ one. This is how I did it:
- Cut a big chunk out of the last of our Boston Marrow pumpkins.
- Peeled and de-seeded it, then cut it into small chunks (about 1″ sq) to weigh about 2.5 lb.
- Placed in a large pan with 1 cup of very local apple juice, kindly given by a friend.
- Brought to the boil, then simmered (with the lid on) until soft – approximately 30 minutes.
- Pureed this with a hand blender.
- Stirred in 1 cup of granulated sugar and the following spices: 1 rounded tsp ground ginger, 1 rounded tsp ground cinnamon, 1/8 tsp ground cloves and a good grating of nutmeg.
- Simmered this gently (with the lid off) for a further hour, stirring occasionally, until the mixture was thick and leaving a well defined trail when a spoon was dragged through it.
- Spooned into 6 warm sterilised jars.
- Left to cool and placed in the fridge.