Pumpkin Butter
Yield: 6 cups
Ingredients
-
6½ lb. pie pumpkins
3 cups firmly packed light brown sugar
2 tsp. ground cinnamon
1 tsp. table salt
1 tsp. ground nutmeg
1 tsp. lemon zest
¼ tsp. fresh lemon juice
Preparation
Prepare the pumpkin: Peel, seed, and cut up the pumpkin. Place pumpkin in a large pot and add water to cover. Bring to a boil over medium-high heat; boil until pumpkin is tender, about 10 minutes. Drain and mash pumpkin. Whip with a hand mixer until smooth. (You should have 6½ cups pumpkin purée.)
Cook the pumpkin mixture: In the same large pot, combine the pumpkin purée and remaining ingredients, and bring to a boil over medium-high heat. Boil and stir constantly for 10 minutes.
Jar the pumpkin butter: Ladle into hot jars, leaving ½ inch of headspace. Cover with lids and rings. Process for 10 minutes in a boiling water bath in the canner. Let cool completely on a wire rack. Check to make sure the lids are sealed.
Related Stories:
The Wild South
The South Carolina–based chef and outdoorsman brings an inspiring approach to wild game and fish. Get his recipe for coriander-cured venison loin
Food & Drink
Belly up to the relic where Andy Warhol, Jack Kerouac, and Bob Dylan once gathered. Plus, shake up a pineapple-infused cocktail from the menu at Eberly
Recipe
Two soft cookies encase a schmear of peach and buttermilk ice cream
Trending Stories:
Arts & Culture
For almost fifty years, they carried the bags of golf legends but also masterminded victories from the tees to the holes. Then, with one decision, their lives shifted, and the legacy of their glory days went unheralded. Finally, that’s changing
Food & Drink
Step aside New York and Chicago: Biloxi, Mississippi, has a secret pizza ingredient that’s ready for the spotlight
Arts & Culture
Decades later, those dainty florals still hold a powerful grip on the South