The last Can Jam for 2010. I didn't think I was going to make it - and if the Tigress is a stickler for the early date this time I won't. I'm going to post it anyway. My excuses are 1. for the last 12 days of November I had to go to Maui for Thanksgiving - I know, it was pretty awful - I hope that all of you get to suffer like that someday too. 2. I'm packing! I'm moving - don't know where yet, but it's happening! Excuses, excuses... (in case you noticed I haven't been posting much - I'll try to pick up the pace again when I'm in my new home !)
Candied Ginger Pumpkin Butter made a ton - can you say xmas gifts!
about 9 cups pumpkin puree (I had leftover puree in the freezer from roasting a HUGE pumpkin - or just use canned)
3/4 cup apple juice
1 teaspoon ground ginger
1 tablespoon candied ginger finely chopped in a food processor
1/2 teaspoon ground cloves
1/2 cup white sugar
1 and 1/2 cups brown sugar
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cardamon
pinch salt
Mix all together and bring to a boil in a large saucepan. Simmer about an hour until thick, stirring often. Store in the fridge - this is updated - I've been told it is not considered safe to can pumpkins - although they seem fine, I guess it's not worth the risk - I definitely don't want to poison friends!
This sounds delicious!! One safety note, though, there are no guidelines for safely canning pumpkin butter, so you might advise your gift recipients to keep it in the fridge and use it soon.
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