Pumpkin isn’t just for autumn. This nutrient power house is welcome
in my world any time of the year, but I especially love it during cold weather.
The other day, I opened a can of pumpkin to add to the chili
I was making for lunch (and to sneak into other foods, too…shhh…don’t tell),
which left me with a whole lot of pumpkin puree to use up. A great solution is
to make pumpkin butter because it cannot be easier to make, it is delicious,
and it makes a nice little “Thinking of You” gift. I am not sure how long this recipe has been around. I came across it in the late 70's, when the mother's club I was in made it and sold it at bazaars. It is a tried and true recipe that remains a favorite. This afternoon my friend,
Denise, and I are going to be gadding about, checking out thrift and craft
stores. She doesn’t know it yet, but she’s going to get squashed! (heh! heh! heh!)
Pumpkin Butter
One recipe fills a jelly jar
1 stick butter (or margarine)
¼ cup pumpkin puree
¼ cup brown sugar (I used half maple sugar from Erlstien’s
Maple Products and half brown sugar)
1 – ½ teaspoon spice mix (I used apple pie. Pumpkin pie or
your own mix of cinnamon, nutmeg, mace, etc.
will work. Just use what you have).
Cream butter and sugar together, add pumpkin puree
and spices. Package in jelly jar or
plastic container. Easy-peasy, eh? But be sure to keep refrigerated since this has not been canned or processed.
To gussy this up if you are giving it for a treat, cut a 5
to 6 inch square of fabric and place over top of jar. Secure with a rubber
band. You can also hand-write the recipe
and suggested uses on a recipe card, card stock, repurposed greeting card,
again, whatever you have. For something unexpected for a jarred food gift, I
used a shipping tag. Tie it on the jar with twine, ribbon, jute, string, or as
I did, with a piece of yarn.
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