Pumpkin Butter

Vade mecum

PUMPKIN BUTTER

4 c. cooked pumpkin, mashed (one large can of pumpkin puree) 1 c. apple sauce 1/4 c. honey 1/4 c. brown sugar ~ 2 tbsp cinnamon 1 tsp all spice 1/2 tsp nutmeg 1/4 tsp ground cloves ~ or 3 tbsp pumpkin pie spice Place pumpkin in a crock pot with out its lid, Dutch oven or heavy kettle. Place over high heat and bring to boil, stirring frequently. Stir in sugar, spice and apple sauce. Continue stirring and let it continue boil until reduced by about one third and darkened as the sugars will caramelized. You will know it is done when the texture is slightly thicker than apple butter but not as dense peanut butter it will stick to the spoon as you tilt it but will not remain if spoon is turn upside down. Remove from heat. Stir well to be sure it is fully blended and let cool. Move to clean storage containers and freeze what you will not use right away. This is not acidic or sweet enough to can with out the risk of botulism and at current there are no approved recipes that are, though in theory you could add more sugar and make it safe, but I am sure this one is not so freeze any extra.

Vade in pace