I love love love pinterest. It is such an addictive thing, but I have pinned 1,857 things.Everything from this adorable baby idea...
to these delish looking blueberry cinnamon rolls...
From beantownbaker.comand all sorts of things in between!!!
So I feel like such a loser when my list keeps longer and longer! I really need to get busy trying some of these wonderful ideas. So when I found the recipie for pumpkin butter, I decided I was totally making it. I adore anything pumpkin , and couldn't wait to feel the sense of accomplishment from making my own pumpkin butter. I wait anxiously every year for the Cracker Barrel to put it out. Now I will not have to wait anymore.
I pinned this recipie about 2 weeks ago and it was fairly simple. It came from a fellow blogger at:
Her instructions seemed simple enough.
Pumpkin Butter Recipe:
29 oz can pumpkin puree
3/4 cup apple cider
1 cup sugar
1 cup brown sugar
1 tsp nutmeg
2 1/2 tsp cinnamon
1/2 tsp ground cloves
2 tsp ground ginger
linking up at:
In large saucepan mix all ingredients together. On medium heat, bring mixture to a boil. Continue to simmer (on low-medium) heat for one hour, stirring occasionally.
Remove from heat and allow to cool. Pour into mason jars and refrigerate for 12-24 hours. Enjoy cold!
*note* Do not attempt to "can" this recipe as I know there are USDA/FDA/CNN/MSNBC/LOL rules about canning pumpkin. So just don't do it.
So I quickly gathered all the necessary items. :)
I actually had it all on hand, but the cider. I dumped it all in the pan, and enjoyed the most wonderful fall scent. I was actually glad it had to simmer so long. It smelled fantastic in my house.
It wasn't difficult at all. It just takes a little time. I stirred it pretty regularly, but didn't have to stay and stir the whole time. When it was finished it was pretty thick.
When all was said and done I had three yummy jarfulls. Is jarfulls a word?? Let's pretend it is.
A glimpse Inside