Recipe: Pumpkin Citrus Butter ππ
Description: This delightful recipe for Pumpkin Citrus Butter has been cherished since its publication in a Canadian Living Magazine from the 1980s, offering a nostalgic taste of tradition and warmth. Bursting with the flavors of pumpkin, lemon, and orange, this butter is both tangy and sweet, making it a perfect addition to your holiday table or any cozy breakfast spread.
- Cook Time: 50 minutes
- Prep Time: 10 minutes
- Total Time: 1 hour
- Recipe Category: Canadian
- Keywords: Low Protein, Low Cholesterol, Healthy, Free Of…, Christmas, Thanksgiving, < 60 Mins, Canning, Small Appliance, Easy
Nutritional Information (Per Serving):
- Calories: 119.5
- Fat: 0.2g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 5.4mg
- Carbohydrates: 33g
- Fiber: 3.1g
- Sugar: 23.5g
- Protein: 1.6g
Yield: 5 cups
Ingredients:
- 2 lemons
- 1 orange
- 3 1/2 cups pumpkin puree
- 1/2 cup white sugar
- 3 1/2 cups water
Instructions:
| Step | Description |
|---|---|
| 1. | In a food processor, grind lemons and orange, including the peel. |
| 2. | In a large, heavy saucepan, combine the ground fruit and all its juice with the pumpkin puree, the sugar, and the water. |
| 3. | Over medium heat, bring to a boil, stirring often. |
| 4. | Reduce heat and simmer, stirring often, until thickened; about 40 minutes. |
| 5. | Pour into prepared hot, sterilized jars and seal with prepared lids. |
Step-by-Step Instructions:
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Prepare Citrus: Begin by thoroughly washing 2 lemons and 1 orange. Cut them into chunks, ensuring to remove any seeds. Place the citrus chunks into a food processor, including the peel, and pulse until finely ground.
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Combine Ingredients: Transfer the ground citrus mixture into a large, heavy saucepan. Add 3 1/2 cups of pumpkin puree, 1/2 cup of white sugar, and 3 1/2 cups of water to the saucepan. Stir well to combine all the ingredients evenly.
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Boil Mixture: Place the saucepan over medium heat. Bring the mixture to a gentle boil while stirring frequently to prevent sticking or burning.
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Simmer: Once the mixture reaches a boil, reduce the heat to low. Allow the mixture to simmer gently, continuing to stir often to prevent scorching. Simmer for approximately 40 minutes or until the mixture has thickened to your desired consistency.
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Sterilize Jars: While the pumpkin citrus butter is simmering, prepare your jars for canning. Wash them thoroughly with hot, soapy water and rinse well. Then, sterilize the jars by either boiling them in water for 10 minutes or running them through a hot dishwasher cycle.
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Fill Jars: Carefully ladle the hot pumpkin citrus butter into the prepared jars, leaving about 1/4 inch of space at the top of each jar to allow for expansion during storage.
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Seal Jars: Wipe the rims of the jars with a clean, damp cloth to ensure there are no sticky residues that could prevent a proper seal. Place the lids on the jars and tighten the bands securely.
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Process Jars (Optional): If you plan to store the pumpkin citrus butter for an extended period, process the sealed jars in a boiling water bath for 10-15 minutes to ensure safe preservation. Allow the jars to cool completely before storing them in a cool, dark place.
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Enjoy: Once cooled and sealed, your homemade Pumpkin Citrus Butter is ready to be enjoyed! Spread it on toast, muffins, or use it as a flavorful topping for pancakes or waffles. It also makes a delightful addition to cheese platters or as a glaze for roasted meats. Enjoy the taste of autumn with every delicious bite!
