It’s fall! I wasn’t ready. I rebelled, as usual, when I felt it coming on because we did nothing summer-y this year. Then there was a whirlwind trip to Florida and the blazing sun on my back while I stood in the center of St. George Street in St. Augustine.
As it turns out, that was all I needed. Though I never even got my toes wet this summer, unless you count inadvertently splashing through puddles from our area’s incessant rains, when I reached home I dove head first into the autumn season.
The very best way to welcome the cool season, in my opinion, is to roast a great big pumpkin. So that’s what I did. With the silky pulp I made pumpkin cakes, pumpkin scones, and pumpkin cookies. I used half of the pumpkin, raw, to make my pumpkin butter.
I’m hoping I haven’t overdone it so much on the pumpkin cooking that I balk at the slice of pumpkin pie on my plate come Thanksgiving Day. Somehow I just don’t think that’s possible.
1 1/2 gallons of seeded, peeled, and cut pumpkin. 1 to 2 ” cubes.
1/2 c. Braggs’s apple cider vinegar
1/2 c. white distilled vinegar
2 c. water
1/2 tsp. salt
1 1/2 T ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/4 tsp. ground ginger
The juice and zest of one lemon
In a very large stock pot, place the pumpkin, water, and vinegars.
Bring to a boil. Reduce to a simmer and cook until the pumpkin is tender.
Puree with the liquid. You can use a food processor or blender, but I just used a potato masher.
Measure the pulp. Return it to the pot.
Add 1/2 c. sugar per cup of pulp to the pumpkin.
Stir in the remaining ingredients.
Cook, uncovered, over a low simmer for 2 hours.
Process in canning jars according to the standard canning practice of your choice, or keep refrigerated and use within 3 weeks.
I was able to get 9 half pint jars from this batch. I believe the amount will vary on the water content of the pumpkin used, however.
Note: A reader has brought it to my attention that canning pumpkin butter may not be safe. This recipe has a lot of acid added, but you’ll need to decide if you feel comfortable canning it. I probably will not can it any longer, just to be on the safe side.