Spiced Pumpkin Butter – Slow Cooker or Stovetop

About this time every year, some stores start carrying gourmet jars of butters in various flavors and combinations of fruits and spices. One of my favorite retailers sends catalogs with the grand announcement of the seasonal arrival of autumn butters ! I’ve never tried it or thought to make it, until this year. Also, I have more of an idea of: What’s the difference between jams and butters?

My slow cooker did some slow -and- low work this last weekend. Can’t wait to share more about it…

Why not get a head start on holiday food gifting or nice-to-haves for your pantry in preparation for the holidays? Whether you’re entertaining, being entertained, need a hostess-with-the-mostess gift, or for your own meal enjoyment this season, starting some food projects about this time in anticipation of these things will save you some precious time in the following weeks. Also, with a little creativity, you can dress up the packaging or containers you’re presenting them in.

FOOD GIFT SERIES
I’ll be doing a series on these type of food projects, categorized here as food gifts (or gifting). Some of these things can be refrigerated for several weeks or you can freeze it for later.

I’m starting with this Spiced Pumpkin Butter. There’s some ideas brewing as to how to use it, besides just spreading on toast and biscuits. I’ll be sharing more inspiration on how to enjoy pumpkin butter.

This last weekend I pulled out, dusted off, and made some counter space for the slow cooker with the idea that it will become my work horse for the rest of the year. For the butters, I like the method of slow cooking and how warming and delicious it makes the house smell for the better part of the day while ingredients are slowly cooking away and melding their flavors.

The original recipe was for cooking on the stovetop, but I wanted something for the slow cooker. While I found some versions online for slow cooker pumpkin butter, the timing part was a bit off for me. Most versions advise to cook for 5-6 hours. The longer you cook it, the thicker the consistency – at least that’s the idea. However, 2½ to 3 hours into cooking low and slow, the butter started seemingly overcooking. My Crock-Pot^® has three settings, High, Low, and Warm. I was concerned pushing it for much longer, not wanting a crock full of burnt ingredients.

The recipe calls for a total of 30-ounces of pumpkin purée. The larger cans usually come in a 29-ounce size, so that’s what I used without opening another can for the additional 1-more ounce.

Overall, I was very happy with the flavors and the consistency. The pumpkin flavor comes through, it’s like a spreadable pumpkin pie without the crust. Through the images/photography, I tried emphasizing the consistency results at about the 2½ or 3 hour timeframe. If you give this a try and want a thicker consistency, the images may be a good starting point for you of the results at 2½ to 3 hours.

SIDE NOTE: I’m thinking that maybe for the last hour, continue cooking on low uncovered? Something to try.

It really couldn’t be any easier to make this pumpkin butter. The best part is planning to do it when you’re home for the day (like the weekends, for example) and enjoy the fantastic holiday-ish aromas that make their way through your house! No need to buy candles or incense to do that – just make fruity butters with spices in the slow cooker and enjoy multiple benefits!

We’re enjoying this pumpkin butter already. I’m on the lookout for a good pecan pumpkin butter inspiration!

DIFFERENCE BETWEEN BUTTERS AND JAMS
While researching a bit on the difference between butters and jams, method, etc., this is what I’ve gathered. Please, chime in…the more details and facts, the better!

• Butters don’t include pectin.
• Butters include spices and cook longer. The thicker consistency you desire, the longer you cook it.
• Butters are reduced fruit purées. Fruits cooked for hours to reduce the moisture.
• Usually juice is added to the fruit to facilitate the cooking process (like adding apple juice).
• Butters will caramelize due to the long cooking process to further enhance the flavors.

The pumpkin flavor and spices comes through, it’s like a spreadable pumpkin pie without the crust!

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Spiced Pumpkin Butter

Makes about 4½ cups

Ingredients

2 15-oz. cans pumpkin purée -OR- 1 29-oz can pumpkin purée
1¼ cups pure maple syrup
½ cup apple juice
2 tablespoons lemon juice (about 1 lemon)
2 teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

-Directions for Stovetop-

In 5-quart Dutch oven combine all ingredients. Bring to a boil and reduce heat. Cook uncovered over medium heat, stirring frequently about 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat and cool.

Transfer into jars or freezer containers, leaving 1/2-inch headspace.

Cover and store in refrigerator up to 1 week or freezer up to 6 months.

-Directions for Slow Cooker-

Place all the ingredients in the slow cooker and combine using a wooden spoon. Set slow cooker to your lowest setting (NOT “Warm”) and cook for about 2½ to 3 hours OR until the contents thicken.

Cool and transfer the pumpkin butter into jars or freezer containers, leaving 1/2-inch headspace.

Cover and store in refrigerator up to 1 week or freezer up to 6 months.

source adapted from BHG.com

Cristina A-Moore | TeenieCakes.com

October 09, 2013