The hot weather has finally broken. It is rainy and in the 50’s here today. To make the house feel warm and cozy, I decided to make some aromatic Pumpkin Butter which I can serve for breakfast tomorrow. Oh, yum. This both smells so good while it is cooking and tastes delicious!In a heavy-bottomed pan, combine the following ingredients:
3 1/2 c. pumpkin puree
1 c. honey
2 T. lemon juice
1 T. ground Vietnamese cinnamon
1/4 t. ground cloves
1/4 t. ground mace
Stirring occasionally, cook over very low heat for about 45 minutes or until very thick and smooth. Store in the refrigerator, in glass jars, for up to 2 weeks. Makes 1 quart.
Pumpkin butter can be served on breads, on top of yogurt, or used to fill tarts.