Pumpkin Butter

Fall is such a beautiful season with nature doing its last dance before giving in to winter. The colours that surround us are phenomenal, as are the crazy number of kinds of pumpkin available in the market! With suddenly too much pumpkin at hand, I decided to use some to make something that would last a little while. So pumpkin butter it was. Deceptively named butter and bearing a much closer resemblance to preserve, this is a real treat for anyone who likes different toppings for their toast or porridge or even just as is. It has a deep and earthy flavour because of the wonderful mix of spices, and the honey and orange juice help to bring out the sweetness perfectly.

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Ingredients

  • 1 cup pumpkin purée

  • 1/4 cup honey

  • 2 tbsp coconut sugar

  • 1/4 tsp salt

  • 1/4 tsp ground cloves

  • 1/4 tsp ground cinnamon

  • 1/8 tsp nutmeg powder

  • 1/8 tsp ground allspice

  • 1/4 tsp ground ginger

  • 1/2 cup orange juice

  • Pinch of salt

Method of Preparation

  1. Place all the ingredients in a saucepan over medium heat. Once it begins to bubble, reduce the heat and cook for 30-40 minutes, stirring occasionally.

  2. Turn off the heat, and allow to cool completely before transferring to an airtight container. Store in the refrigerator for 2 weeks.