Pumpkin Maple Butter

1. 1

   Put the pumpkin in a pot with water and cook for 30-40 minutes, until it is very tender.

2. 2

   Drain, and using the back of a spoon, press the cooked pumpkin through a fine sieve into a bowl.

3. 3

   Stir the orange zest and juice, cinnamon, and maple syrup into the puree, then measure the puree into a large pot, adding 1 1/3 cups of warmed sugar for every 2 1/2 cups of puree.

4. 4

   Gently heat the puree, stirring, until the sugar has dissolved.

5. 5

   Increase the heat and boil for ten to twenty minutes, stirring frequently, until the mixture forms a thick puree that holds its shape when spooned on to a cold plate.

6. 6

   Spoon the butter into small warm and sterilized jars.

7. 7

   Seal.

8. 8

   Let cool completely in an area free of drafts.

9. 9

   Label, then store in a cool, dark place for 2 days before eating.

10. 10

    Note: One large can of pumpkin with the other ingredients equals about 4 cups, so I used about 2 cups of sugar.

11. 11

    (please don't comment if my math is wrong :) , but this did work).

12. 12

    This made 4 1/2 small jars; the half jar I let cool completely and was going to keep in the fridge as it wouldn't have a good enough seal, but someone found it and ate it on toast before this could happen -- Also, I didn't boil it for the full 20 minutes, ten was fine, but I'm sure with fresh pumpkin the full 20 would probably be needed.

* Per serving · 4 servings · Values may vary.