Zutaten für Pumpkin Citrus Butter
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Zubereitung von Pumpkin Citrus Butter
- Zest and juice 2 large lemons and 2 large oranges. Set aside.
- In a food processor, finely grind the lemon and orange zest.
- In a large, heavy-bottomed saucepan, combine the ground zest, lemon and orange juices (about 1 cup total), 1 (15-ounce) can pumpkin puree, 1 cup granulated sugar, and 1/4 cup water.
- Over medium heat, bring the mixture to a rolling boil, stirring frequently to prevent sticking.
- Reduce heat to low and simmer gently, stirring constantly, for approximately 40-45 minutes, or until the mixture has thickened to a spreadable consistency. It should coat the back of a spoon.
- Remove from heat and carefully ladle the hot Pumpkin Citrus Butter into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe the rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (for safe shelf storage). Alternatively, allow to cool completely and refrigerate for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
94g
Fat
0g
Carbs
10g
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60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Appetizers Canning Condiments Etc Canadian Easy Fall Heirloom Historical Holiday Event Low Fat Vegetarian Food Processor Blender Dietary Gifts Christmas Thanksgiving Low Sodium Gluten Free Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Equipment Small Appliance Number Of Servings Technique
