Pumpkin Maple Butter

Name: Pumpkin Maple Butter
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 1/2 jars, 4 serving(s)
Ingredients: 2 1/2 lbs fresh pumpkin, peeled, seeded, and chopped; 2 cups water, scant; 1 orange, juice and zest of; 1 teaspoon ground cinnamon; 1/2 cup maple syrup; 3 1/2 cups granulated sugar, warmed

Submitted by ChloeBaby

"This stuff is amazingly good! It's from a cookbook of preserves, aptly titled "Preserves" by Catherine Atkinson and Maggie Mayhew. It's so wonderfully autumn-esque, perfect for this time of year. I am in so much love with it that I had to share it! Enjoy! PS: I cheated and used canned pumpkin (as fresh is hard to come by around here), skipping straight to step two, and I think it worked perfectly. Servings are wrong obviously, and the time is from the book, not what it took me with canned pumpkin (it was very quick to make)."

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Ready In:: 1hr 10mins
Ingredients:: 6
Yields:: 4 1/2 jars
Serves:: 4

ingredients

2 ¹⁄₂ lbs fresh pumpkin, peeled, seeded, and chopped
2 cups water, scant
1 orange, juice and zest of
1 teaspoon ground cinnamon
¹⁄₂ cup maple syrup
3 ¹⁄₂ cups granulated sugar, warmed

directions

Put the pumpkin in a pot with water and cook for 30-40 minutes, until it is very tender. Drain, and using the back of a spoon, press the cooked pumpkin through a fine sieve into a bowl.
Stir the orange zest and juice, cinnamon, and maple syrup into the puree, then measure the puree into a large pot, adding 1 1/3 cups of warmed sugar for every 2 1/2 cups of puree.
Gently heat the puree, stirring, until the sugar has dissolved. Increase the heat and boil for ten to twenty minutes, stirring frequently, until the mixture forms a thick puree that holds its shape when spooned on to a cold plate.
Spoon the butter into small warm and sterilized jars. Seal. Let cool completely in an area free of drafts. Label, then store in a cool, dark place for 2 days before eating.
Note: One large can of pumpkin with the other ingredients equals about 4 cups, so I used about 2 cups of sugar. (please don't comment if my math is wrong :) , but this did work). This made 4 1/2 small jars; the half jar I let cool completely and was going to keep in the fridge as it wouldn't have a good enough seal, but someone found it and ate it on toast before this could happen -- Also, I didn't boil it for the full 20 minutes, ten was fine, but I'm sure with fresh pumpkin the full 20 would probably be needed.