Pumpkin Ginger Apple Butter

… Chunky Style (with Pulp)!

Slathering this gluten-free, dairy-free Pumpkin Ginger Apple Butter on, well, just about everything during the autumn season brings fall to its peak. Gleaning fresh flavors by using homemade apple juice and ginger juice (made with my Hurom juicer), I can create more robust and sweeter “butter” than when made with store-bought juice. And by using the pulp from the apples and ginger, this butter has a wonderful chunkiness that adds little bits of zing in most bites.

So easy to make, so wonderful to share, this recipe for Pumpkin Ginger Apple Butter is a must-make during peak autumn season. Little jars make a perfect hostess gift when invited to a holiday party, too!

Be sure to read all the way to the bottom for some fun and delicious serving suggestions.

Prep time: about 10 minutes

Cooking time: 10-15 minutes

Rest time: Can be served warm immediately, or can allow to cool completely, then store in refrigerator for future use. Use within 2-3 weeks.

Makes about 6 8-ounce jars

Ingredients:

29 ounce can Libby’s Canned Pumpkin (Libby’s has a consistent texture and flavor)

2 cups apple juice* (from juicing 2 lg Granny Smith apples and 2 lg Cortland apples)

2 teaspoons fresh ginger, peeled – (run through juicer with apples)

2 teaspoons pumpkin pie spice

1/2 cup honey

1/4 cup light brown sugar, firmly packed

Directions:

*Juice 4 apples, peeled and cored, along with fresh ginger in Hurom juicer. Measure out 2 cups juice; Set aside. Reserve pulp and set aside also.

In a medium sauce pan over low heat, combine canned pumpkin, apple-ginger juice, apple-ginger pulp, pumpkin pie spice, honey, and brown sugar.

Stirring almost continuously, heat pumpkin butter mixture until hot and pulp softens. The butter is thick. This will cause the bottom of pot to get hot and may cause mixture to get hot spots and bubbles, which will burst unexpectedly. Be careful. Stirring constantly will help minimize this and will keep the mixture from burning on bottom of pan. Cook about 10 minutes.

Now the Pumpkin Ginger Apple Butter is done for a chunky style spread. If you prefer a smoother texture, you can puree with an immersion blender, or trnasfer to a blender and blend until smooth.

Fill mason or resealable jars with PGA Butter and allow to cool to room temperature before sealing and refrigerating. Use within 2-3 weeks, always keeping refrigerated, as there are no preservatives to keep fresh longer.

Serving Suggestions:

• Serve in hollowed out Jack-be-Little pumpkins at each person’s table setting for a holiday brunch
• Spread on toasted baguettes, crackers, or cinnamon raisin toast.
• Dollop warm butter over vanilla ice cream
• Stir into hot oatmeal
• Slather on pancakes or waffles
• Dip pecan halves in butter for a really (messy) decadent treat
• Pour warm butter over seared pork chops or tenderloin … oh, my yum!
• Share with friends or bring as hostess gifts to holiday parties

 
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