Sweet and spicy with a gorgeous warm orange colour, this pumpkin butter is delicious spread on bread or toast. It's easy to make, but takes a bit of time to cook. It's a great way to make the most of your autumn pumpkins and winter squashes. Although you can use canned pumpkin purée instead.
900gpumpkin(32oz) or winter squash flesh (already peeled and deseeded)
180mlpure apple juice(¾ cup)
150glight muscovado sugar(¾ cup) or coconut sugar
2½tsppumpkin spice mix
Instructions
Cut the squash into smallish chunks of about 2 ½ cm (1") square.
Place in a large lidded pan with the apple juice and bring to the boil.
Simmer, with the lid on, until soft (approximately 20 minutes).
Blend with a stick blender or in a food processor until you have a smooth purée.
Stir in the sugar and pumpkin spice until the sugar has dissolved.
Simmer gently, with the lid off, for a further 30 minutes or so. Stir occasionally to stop it sticking. It's ready when the mixture is thick and leaves a well defined trail when you drag a spoon through it.
Spoon into warm sterilised jars. I made four small jars.
Leave to cool and place in the fridge.
Notes
Use two 425g (15oz) cans of pumpkin purée instead of fresh pumpkin.To make your own pumpkin spice mix, use 1 ½ tsp ground ginger, 1 ½ tsp ground cinnamon ⅛ tsp ground cloves and a good grating of nutmeg.Will keep for four weeks in the fridge. Once opened, consume within three days. Alternatively freeze for up to three months.