Pumpkin Butter
Ingredients
Directions
Prepare the pumpkin
Remove the seeds from the pumpkins, peel them, and cut into small pieces.
Boil the pumpkin pieces until soft.
Press and strain the cooked pumpkin through a fruit press.
Make the butter
Combine the juice from the other pumpkins with the first batch.
Boil the mixture for 10 hours or more, stirring often, until it thickens to the consistency of butter.
Store
Store in a wooden box or keg.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pumpkins
- Provides the bulk; long cooking breaks it down and thickens it into a spread.
The step that matters
Long boiling until thick. As water evaporates over hours, the mixture concentrates and thickens into a butter. It must be stirred often, because the thickening mass can scorch on the bottom of the pan.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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