Pumpkin Butter
Ingredients
Directions
Prepare the pumpkin
Cut the first pumpkin into small pieces and stew until soft.
Stew the three additional pumpkins and strain through a coarse jelly bag.
Add the juice from the strained pumpkins to the first pumpkin.
Cook down
Boil for ten hours or more, stirring often, until very thick.
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
- Pumpkin
- Forms the bulk of the butter and, as its water evaporates, becomes thick and concentrated.
The step that matters
Boil for hours, stirring often. Long boiling evaporates water so the pumpkin thickens and its sugars concentrate. Frequent stirring keeps the thick mixture from sticking and scorching 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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