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“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).”
1hr 10mins
4 1/2 jars

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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