Pumpkin Butter

Over the weekend I made pumpkin butter as planned.  I had visions of using fresh pumpkin and actually canning the butter but the weck jars I ordered got delayed and we never made it to the pumpkin patch so I improvised and the result was delicious.  I might try again this weekend the proper way but I have a ton of this stuff hanging out in my fridge right now and it's pretty tasty...

Peel of one orange
2-15 oz cans of pumpkin
1/4 cup fresh squeezed orange juice
1/2 cup apple juice
1/2 tsp salt
2 tsp ground ginger
1/2 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 cup sugar
1/2 cup dark brown sugar
*Adjust spice measurements to your own taste. This version has a very nice clovey, spicy flavor which I love but please adjust accordingly.

Simmer the orange peel in 2 cups of water in a saucepan for 10 minutes, drain and allow to cool. Finely chop the peel.

Combine all the ingredients in a large saucepan stirring well to combine. Bring mixture to a boil while carefully monitoring the pan and stirring frequently. Reduce heat and simmer for 30 minutes or until thickened, continue to stir frequently. Pour into clean jars and refrigerate once cooled.  Enjoy!

Photo: The Design Boards