Pumpkin Butter
Apr. 7th, 2008 09:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
livingdebYou don't want to hear about how one course can turn into six courses, do you?
No, you'd rather hear about pumpkin butter. If you don't know what it is, it's like apple butter, only made from pumpkin. If you don't know what apple butter is either, it's like a jam with lots of cinnamon and other spices in it. I like it on peanut butter sandwiches and on toast and on biscuits. I also like that even in small quantities it has significant vitamin A in it, not just simple carbs like every other jam I've read nutrition information on.
Pumpkin butter is not that easy to find, and when you do, it's not that cheap. So, I made some, using the recipe from Smitten Kitchen.
It seemed plenty thick before I simmered it to thicken it, and after simmering it seemed just the same. It came out darker than the kind I've bought in a jar, dark brown instead of dark orange. And do you know how it gets so dark, and maybe why it's so expensive? Loads of spices. It tastes very strong, though it tastes fine in context. I may try cutting the spices in half and seeing if it's still good.
I don't know how to make a picture of it look good. Oh well.
No, you'd rather hear about pumpkin butter. If you don't know what it is, it's like apple butter, only made from pumpkin. If you don't know what apple butter is either, it's like a jam with lots of cinnamon and other spices in it. I like it on peanut butter sandwiches and on toast and on biscuits. I also like that even in small quantities it has significant vitamin A in it, not just simple carbs like every other jam I've read nutrition information on.
Pumpkin butter is not that easy to find, and when you do, it's not that cheap. So, I made some, using the recipe from Smitten Kitchen.
It seemed plenty thick before I simmered it to thicken it, and after simmering it seemed just the same. It came out darker than the kind I've bought in a jar, dark brown instead of dark orange. And do you know how it gets so dark, and maybe why it's so expensive? Loads of spices. It tastes very strong, though it tastes fine in context. I may try cutting the spices in half and seeing if it's still good.
I don't know how to make a picture of it look good. Oh well.