Last week, Mary Jane facilitated a pumpkin workshop for Fruit Share! In case you missed it, here is one of the recipes that was featured.
PUMPKIN BUTTER
Great on toast, pancakes, muffins and loaves
4 lbs pumpkin cut into chunks
2 cups granulated sugar
4 tablespoons freshly squeezed lemon juice or to taste*
1 tablespoon grated orange zest
Cinnamon stick, optional
Remove peel, seeds and pith of pumpkin and cut into chunks. Place pumpkin in large pot and cook gently until pumpkin is tender and mushy, stirring often to avoid scorching. Add sugar and orange zest and continue cooking until pumpkin is thick and smooth. Add lemon juice to taste. Remove cinnamon stick. Transfer puree into sturdy plastic containers. Cover with lid and label (name and date). When cool, store in freezer. Makes 4 half pints or 2 pints.