October/2011 - Natural Presence Magazine

It’s the fall again, and what better way to start the fall with
using up some of those plentiful plumb and golden
pumpkins. Loaded with Beta Carotene and plentiful from
your garden or a local farmer.
3 ½ cups Pumpkin Puree or two 15 0z can of pumpkin
11/4 cups pure maple syrup
½ cup apple juice (fresh apple cider can be used instead)
2 Tbs freshly squeezed lemon juice
1 tsp freshly grated ginger (ground can be used instead)
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
Qty: makes about 4 ½ pints.
How to make your Pumpkin Puree:
Wash and dry your pumpkin. Skewer a few holes in the
skin of the pumpkin. Sit on a cookie tray and bake in the
oven for about an hour or under you can insert a fork
through the skin and it is soft. Remove from the oven let
it cool slightly. Cut open the pumpkin, scoop out the seeds.
(These can be roasted later). Scrap the flesh from the skin
careful and put into a food processor or a blender. Blend
until smooth. Place pulp, in a fine mesh sieve lined with
a double layer of thickness of cheesecloth. (You will
probably find this at you local hardware store). Let stand
1 hour to drain. Press lightly to remove any additional
liquid; discard liquid. Any extra pumpkin puree left over
can be frozen and used later in other recipes.
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Method:
In a 5 quart heavy pot, combine pumpkin purée, maple
syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg,
and salt. Bring to boiling: reduce heat. Simmer, uncovered,
about 25 minutes or until thickened stirring often. (To
reduce spattering reduce the heat more).
Ladle hot pumpkin into sterilized half-pint canning jars,
leaving a ½ inch headspace. and freeze for up to 6 months.
Qty: makes about 4 ½ pints.
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