Ingredients and Weight:
- 2 pounds sugar pumpkin, peeled, seeded, and cubed
- 2 cups granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup lemon juice
- 1/4 cup water
Preparation Time:
30 minutes
Cooking Time:
2 hours 30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Combine the pumpkin, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and cloves in a large saucepan.
- Add the lemon juice and water.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 2 hours, or until the pumpkin is softened and the sauce has thickened.
- Puree the mixture with an immersion blender or in a regular blender until smooth.
- Return the puree to the saucepan and simmer for an additional 30 minutes, or until the sauce has thickened further and coats the back of a spoon.
Nutritional Information:
- Calories: 210
- Fat: 0g
- Protein: 1g
- Carbohydrates: 50g
- Sugar: 46g
- Fiber: 3g
Dish Characteristics:
- Rich, creamy, and sweet
- Warm and comforting
- Perfect for serving on toast, waffles, or pancakes
User Comments:
- "This pumpkin butter is absolutely divine! It has all the warm and spicy flavors of fall."
- "I love the smooth, velvety texture. It's so easy to spread and enjoy."
- "I've been using this recipe for years, and it's always a hit with my family and friends."
Special Precautions and Tips:
- Use a ripe sugar pumpkin for the best flavor.
- If you don't have an immersion blender, be careful when transferring the hot mixture to a regular blender to avoid burns.
- The pumpkin butter can be stored in an airtight container in the refrigerator for up to 3 weeks.
