Williams Sonoma Pumpkin Butter

Spiced Pecan Pumpkin Butter

$10.00/jar at Williams Sonoma or you can make it at home for less!  This is such a simple recipe.  Uses a scoop in your pancake batter to make Pumpkin pancakes!  The possibilities are endless!


Ingredients:

½ Tbl. of Orange Zest

½ Tbl. of Lemon Zest

1 Large Can of Pumpkin (29 oz.) + ½ cup of water

2 cups (packed) light brown sugar
3 tablespoons strained fresh orange juice
3 tablespoons strained fresh lemon juice
1 ½ teaspoons ground cinnamon
½ teaspoons salt
¼ teaspoon ground allspice
¼ teaspoon ground ginger
Pinch of ground cloves

1/3 cup pecans or walnuts, lightly toasted and grated or very finely chopped (you can use a coffee grinder to do this!)

Makes about 5 cups

Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan the pumpkin, water, zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice ginger, and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes.

Sample the butter and add a little more of any or all of the spices, if you like (remember, the flavors will blossom in storage). Add more sweetening if your taste buds request it.

Stir in the nuts and continue to cook for another 2 or 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new 2-piece canning lids according to manufacturer's instructions. Process the jars for 10 minutes in a boiling-water bath. Cool, label, and store for up to a year a cool cupboard. [Note: Instead of canning refrigerate or freeze for long-term storage.]