Pumpkin Butter

My sister-in-law, Cathy, is so creative. 

She is going to be a contributor on this blog, so expect some great things!!

Here is some pumkin butter that she made and canned and decorated super cute. 

Who wouldn't want to receive one of these as a gift?! 

So, her recipe sounds super simple, and pumpkin butter is SO good.

So, I'm gonna have to try this one out. 

(You should too!)

Pumpkin Butter

Ingredients

29 to 32 oz pumpkin (canned)

1 T. pumpkin pie spice

¾ oz to 1 oz powdered pectin

4 cups sugar

Mix together first 3 ingredients in a 4 qt pot or larger (it splatters), heat on med high until very hot, it will not boil.

Add sugar, stirring constantly, until it comes to a boil. Boil hard for 1 min. remove from heat.

Let sit for 5 minutes. Ladle into sterile containers, put lids on.

Makes 6 to 7 half pint jars.

I put them in a water bath (boil completely submerged in water for 10 minutes) to can them. Allow to cool on a dry towel for 24 hrs. the lids will seal.

Easy, right?! 

Then you can decorate them like she did, if your giving them away as gifts. 

Happy weekend before Thanksgiving!!  ;)

Cinnamon Nutmeg Syrup

The perfect syrup for the fall and winter months,

but it would taste great any time of year, really.

Cinnamon Nutmeg Syrup

1 cup sugar

2 Tbs flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2 cups cold water

2 Tbs butter

1 tsp vanilla

In large sauce pan, combine  first 5 ingredients and whisk to combine.  Bring to a boil over medium heat; cook for 2-3 minutes, stirring occasionally, until the syrup starts to thicken. 

Remove from heat and add the butter (doesn't need to be pre-melted), and the vanilla.  Stir until the butter is melted. 

Spoon over waffles, pancakes, hootenanny, etc.