Betty Botter bought some butter, “But,” she said, “The butter’s bitter. If I put it in my batter, it will make my batter bitter. But a bit of better butter will make my batter better.” So Betty Botter bought a bit of better butter, and she put it in her batter. And the batter was not bitter, so ’twas better Betty Botter bought a bit of better butter.
Pumpkin butter is this delicious thing that tastes kind of like pie, a lot like fall, and is the perfect match for cinnamon raisin bread. My intention when I decided to make pumpkin butter was to have something to add to my collection of jars on top of my kitchen cabinets. But pumpkin butter can’t join those jars. It’s too special.
As it turns out, home canning pumpkin butter is really dangerous. You shouldn’t do it. You could get sick. You could get others sick. Just don’t.
What? You want reasons? Oh… well, it has something to do with the texture of pumpkin and how difficult it is for the pumpkin to reach the necessary temperature to kill all those bad botulism spores. I read about it last week. If you don’t trust me, just look it up. You’ll see.
But not canning the pumpkin butter is alright by me. Because I have these super cute jars I got from world market. You know… the ones where the lid is connected to the top and kind of swings around on this fancy metal apparatus. One of them has a green ceramic lid. I like it. I just poured the pumpkin butter into a couple of these and refrigerated them. I took one home to my parents’, and sent the other with the boyfriend for Thanksgiving.
The recipe is easier than you can imagine. I adapted it from here.
- 1 (29 oz.) can of pumpkin purree
- 1 cup apple juice
- 2 Tablespoons apple cider vinegar
- 1 cup sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
Combine all ingredients in large saucepan. Cook on high heat, stirring constantly. Bring to boil. Reduce heat; let simmer for 30 minutes, stirring frequently. Pour into jars and refrigerate until serving.