Small Batch
2 Cups Pumpkin Pulp*
1/4 C. Brown Sugar
1/4 C. White Sugar
1 tsp. Pumpkin Pie Spice Mix*
1 tsp. Pure Maple extract
Slow Cooker Method:
Using an Immersion blender, mix all ingredients in a slow cooker on high 1 hour, stir, then turn to low setting until all the liquid has cooked out. The butter should slowly slide from the spoon, not drip from the spoon when it is ready. Ladle into hot sterilized mason jars, cap, cool and refrigerate until ready to use.
Stove Top Method
This can be made on the stove top, but you will need to watch it and stir it frequently to prevent scorching. Proceed as above, set the burner on med and bring to a low boil. Reduce the setting to simmer until all liquid has cooked out.
Note: The National Center for Food Preservation does not recommend canning pumpkin pulp or Pumpkin butter, because of the low acidity and the density that prevents the pumpkin from reaching the required heat and full pressure in a pressure canner. Always follow proper canning guidelines to prevent illness from home canned foods.
A diabetic friendly version:
2 Cups Pumpkin Pulp*
1/2 C. Coconut Palm Sugar
1 tsp. Pumpkin Pie Spice Mix*
1 tsp. Pure Maple extract
Slow Cooker Method:
Using an Immersion blender, mix all ingredients in a slow cooker on high 1 hour, stir, then turn to low setting until all the liquid has cooked out. The butter should slowly slide from the spoon, not drip from the spoon when it is ready. Ladle into hot sterilized mason jars, cap, cool and refrigerate until ready to use.
Stove Top Method
This can be made on the stove top, but you will need to watch it and stir it frequently to prevent scorching. Proceed as above, set the burner on med and bring to a low boil. Reduce the setting to simmer until all liquid has cooked out.
Note: The Coconut Palm Sugar is diabetic friendly and a natural sweetening alternative, that does not raise glucose levels for most diabetics. The flavor and texture is similar to brown sugar and I cannot detect a coconut smell or taste, though others may.
Tip: The recipe can be doubled or multiplied for gift giving. Keep refrigerated at all times except when using.
For instruction to render your own pumpkin, refer to the link:
justfowlingaround.weebly.com/recipes-for-self-reliance/rendering-squash-and-pumpkin
To make your own Pumpkin Spice mix, refer to the link:
justfowlingaround.weebly.com/seasoning-and-sauces/pumpkin-pie-spice-mix
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