Pumpkin Butter

23 09 2010

Why I like Fall… it’s so versatile. A person can be completely content in pulling on a sweater, throwing your face to the sun and letting an autumn breeze smack you in the kisser. A “Hey, you’ve almost made it through another year”,-smack, as you proceed to fill your home with the aroma of cloves and seasonal gourds. Fall is also perfect for couples and for friends. Outdoor activities abound, yet it’s getting nicer and nicer to come in and curl up with someone once the sun goes down, or sit around with buddies and drink Pumpkin Ale (which I have just started and will blog about in a few weeks).

My Fall experience today was meeting up with my friend Al and walking to the market to pick up some pumpkins. We were discussing our respective situations, both of us relatively down in the dumps. But something about getting that first pumpkin of the season helped serve as a reminder that we’ll be alright. Seasons change, things are always growin’, we’ll be OK.

Anyways, pumpkin butter! Super easy to make and there’s tons of things to do with it. Eat it on toast, with oatmeal, ice cream, whatevs. Or just hang out in the kitchen, eating it from the jar, enjoying the moment.

Pumpkin Butter
Adapted from Smitten Kitchen

2 (15 oz) cans pumpkin puree
¾ cups apple cider (or juice)
2 tsps. ground ginger
½ tsp. ground cloves
1 1/3 cups brown sugar
1 tb. cinnamon
½ tsp. ground nutmeg

Juice of ½ a lemon

1. Combine pumpkin, apple cider, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently to prevent it from burning to the bottom. Adjust spices to taste. Stir in lemon juice, or more to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.