Author Notes
I've joked with people lately about needing to hit a CA meeting - Canners Annonymous. Here's another one for you, born out of inheriting a Cinderella pumpkin from Brad the Gardener. (If Cinderella squash is unavailable, don't fret: any winter pumpkin will do.) —Cannelloni&Cayenne
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Ingredients
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12 cups
Cinderella pumpkin puree, from 2 medium or 1 large pumpkin
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1 1/2 cups
sugar (coconut palm for me)
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1 tablespoon
cinnamon
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1 teaspoon
ground ginger
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2 teaspoons
allspice
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1/2 teaspoon
cloves
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1 cup
apple cider or juice
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2
cinnamon sticks
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3 tablespoons
maple syrup
Directions
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To roast your pumpkin: Preheat oven to 400. Cut pumpkin in half, scoop out seeds and inner flesh. Cut into wedges and roast cut-side down for 40-50 minutes, or until flesh is soft. Scoop out flesh and puree.
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Turn your slow cooker on to its "low - 8 hr setting". Add pumpkin puree and the remaining ingredients; stir to combine. Place lid askew to let steam out, and stir mixture occasionally over the next 8 hours. When mixture has thickened and reduced by 1/3, remove cinnamon sticks and run immersion blender to achieve smoother texture.
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If preserving, process in a canning water bath 10 minutes. Pumpkin butter MUST NOT be stored at room temperature – even if it has been processed and vacuum sealed, store in the fridge. Will keep up to 6 months.
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Enjoy!
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