So let’s just preface this. This is the Easy to make, you probably won’t fail, pumpkin butter recipe for dummies. Don’t take it personal. I’m not a cook, so this is about me as much as it is about you. I made this, it was awesome! If I can make it – you can too! Enuf said!
September begins PUMPKIN everything season around my backyard farm. This year we decided to grow our own pumpkins. My previous attempts at growing pumpkins 20 years ago were not very successful. I think it had to do with the fact that I simply threw some seeds out onto some dirt. They seemed to grow and bloom lots of flowers, but pumpkins they did not. Except for this one year, I grew ONE pumpkin. I was so proud of the ONE pumpkin and then my neighbor girl found it and picked it thinking she was doing me a favor. Oh well, she was just a kid.
This year however, with the help of my adorable and handsome backyard farm boy Dana, we grew a great pumpkin patch. We planted a Burpee Heirloom variety called “Early Sweet Sugar Pie Pumpkins. Because we had a rather mild winter, we were able to plant the seeds on April 22 with
a 90 day till harvest timeline. This variety produces a rather small pumpkin, but big quantities as we made our first harvest on July 22 harvesting. Between two harvests, we got a total of 73 pumpkins, not bad for just 4 mounds of a few plants each.
It took us all day to process them but we ended up with around 30 quarts of pumpkin puree, which will go a long ways into pumpkin everything season. Having never made home-made pumpkin butter, this was my time to shine. How cool that we planted the seeds, watched the plants grow, harvested, processed and produced!
I looked at quite a lot of pumpkin butter recipes before I found a simple easy, no-fail pumpkin butter recipe. I dove right in before I realized that I was plum out of ground cloves. Yep, that would be the way I roll, and why I made some variations to the recipe because I wanted more flavor.
Enjoy the recipe and let me know what you think!
- 1 can pumpkin puree or about 1 quart of home-made pumpkin puree
- 1 tsp ground ginger
- 1/2 c brown sugar packed
- 1/2 c sugar
- 2 tsp cinnamon
- 1/2 tsp ground cloves (or grind your own like I did)
- 1 tsp nutmeg
- 2 sp lemon juice – fresh squeezed – or a capful
- Combine all the ingredients and pop it into the microwave oven and cook for about 4 to 6 minutes. Stir for a couple of minutes You’ll notice that the pumpkin cooks down. Stir and repeat this process a couple of times.
- Add the lemon juice and stir in, let it cool and then put into those really cute jars and store them in the fridge.
- Here’s a HUGE HINT: If you’re using canned puree, not pumpkin pie filling, canned puree, you’re good to go to put them into the jars. However, if you’ve made your own puree, you’ll need to strain it so that this has a smooth consistancy. Otherwise you’ll have pumpkin butter with chunks. This can be a tedious process, but trust me it’s worth it in the end!
- This recipe made 4 jelly jars worth.