so i’ve recently become enamoured with smitten kitchen. a food blog that will make your mouth water. so many great pictures, recipes and commentary that’s equally as engaging. its just an inspirational blog. so many great food ideas, documented so interestingly and well.
the other day i made some pumpkin butter, a recipe i pulled off of smitten kitchen. and oh.my.yum.yes. delight.
spread a bit of that on fresh baked croissants. yum! morning is bright.
(oh, and it’s SO easy to make….and you can refrigerate it for quite a while….)
here’s the recipe:
Adapted from AllRecipes
1 (29 ounce) can pumpkin puree, approx. 3½ cups
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
Juice of half a lemon
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.
To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.
ok! go make! enjoy!!!
let me know!