I have been happily playing with new recipes and new techniques today. The apple butter needed a bit more time than I thought but oh wow does it taste good.
I let it simmer all night on low in the crockpot, then let it cool down a bit before I tossed it into the blender part of my magic bullet. You run it through the blender till it is smooth and then you put it back in your crockpot for another hour or so till it cooks down just a wee bit more. After letting it cool down pour it into a nice clean jar and you have a treat that is oh so seasonal
Now these three jars are what I have been making lately. The one with the blue cap is the apple butter, a nice rich dark brown with a strong cinnmon flavor. The red one is fresh raspberry jam made with my recipe and then the one in the middle, if pumpkin butter.
what you do to make pumpkin butter is to go get one of the small pumpkins. I picked one up for $1.29. What you do is cut off the stem slice it into halfs (or thirds if you mess up like I did) and place them in the oven at 350 for one hour.
Once you get it all scooped out, put it in the blender, add your spices and a little liquid. Today I used a couple splashes of my cinnamon syrup and blend until it is nice and smooth. Once it is you scoop it into a jar and you are done.
You need a about a cup of pumpkin seeds
1/4 brown sugar
1/2 t pumpkin pie spice
and 1/4 t sea salt
Mix it all in a bowl and put it on a greased cookie sheet. Now the recipe said 250 for 50 minutes. I pulled them out and they were still wet but I should have paid attention. Instead I reset the temp and put them in the oven again at 350 for 20 minutes. They came out a tad burned tasting but well this is what we call experience folks. Be careful what you do when something doesn’t seem to be cooking right.