Honey-Pumpkin Butter

This “butter” is simple to make and divine to consume.  Another great foodie gift, it is not too sweet or spicy.  Wonderful on pancakes, waffles, even ice cream.  Use with cream cheese to make something marvelous.

2 cups of pumpkin puree

1/2 cup local honey

fine grated lemon rind from one medium lemon

1 Tbs lemon juice from the lemon above

1 tsp good cinnamon

1/4 tsp fresh ground nutmeg (please don’t use preground)

1/2 tsp ground ginger

1/8 tsp cloves

1/4 tsp table salt

In a small non-reactive  saucepan combine all ingredients.  Simmer on low heat slowly for about 30-45 minutes, stir this often until it has thickened.  To check, cool a small plate in your frig and then drop a spoonful of your butter on it to see how thick it will be after cooling.  When it reaches a thickness you prefer, turn off the heat and let cool slightly.  Then ladle into clean, sterilized jars and store in your frig.  Try to save a little for someone you love.

Note:  You can double this recipe, but no more than that.  Its too hard to get it right with that much volume…you end up scorching it and then its all ruined.

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