Pumpkin Chamomile Butter
Hi Everyone!! First let me start by saying it feels so good to be back with recipes. I've so missed creating these for you, and to have the inspiration and energy for them again feels like a breath of new life. So if you are here and reading this, thank you!! Now lets talk about this pumpkin butter. If you made my chamomile apple butter last year- think of this as her sister recipe. This pumpkin butter feels a bit like a homecoming. The chamomile apple butter was my first recipe I've posted, and this one feels like the first of a new era. It comes together easily and only in about 30 minutes. Its creamy, a bit spicy, and sweetened only with honey. It is the perfect recipe for autumn as we enter the holidays this month! This recipe makes about 4 cups, or 2 mason jars full, so if you don't need quite that much, feel free to halve the recipe. Or divide into small jars and gift to family and friends! Nothing is better than receiving a home made treat :)
Magical & Healing Properties
Pumpkins are wonderful sources of vitamins and minerals to keep us healthy, but they are also a great source of abundance. They are used to ward off evil (think jack-o-lanterns!) and bring upon prosperity. Keep this in mind as you make this recipe. Chamomile brings a relaxing and purifying energy, lemon brightens as it represents the sun, and cinnamon brings protection, love, healing and lust.
The Steps
First, brew a cup of chamomile tea. Reserve one half cup, and enjoy the rest for yourself while you make this pumpkin butter!
Next, add all ingredients to a pot, and stir. I prefer to use a dutch oven, but any heavy bottomed pot will do. Stir clockwise to bring something into your life, or stir counter clockwise to let something go. (It's helpful to envision what you are acquiring or releasing!) Cook on medium low until the mixture begins to shine and bubble, then lower the heat. Taste, and add any spices for flavor, salt for balance or honey for sweetness. Continue to cook on low heat, uncovered, for 30 minutes, stirring often.
Let your pumpkin butter cool entirely before transferring to glass jars and refrigerating. It will continue to thicken as it cools. It is delicious on toast, baked goods, pancakes, really anything you'd like to add a little autumn flavor too! Next week's recipe will be a part two ;)
This pumpkin butter should last about two weeks refrigerated.
INGREDIENTS:
2 cans pumpkin puree (organic preferred or make your own!)
3/4 cup honey
4 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1 tbsp vanilla bean paste or vanilla extract
1/2 cup chamomile tea
1 tbsp lemon juice
pinch of salt