Introduction: Bourbon Pumpkin Pie Spread (no Pectin)
I love making jam, especially when I have fresh ingredients to use. In the spirit of fall, pumpkin jam seemed the way to go. This borders on being a pumpkin butter, but whatever you want to call it, it is delicious. Stay tuned, this afternoon I will be creating a pumpkin martini with it. But for now, since it is 9am, I will settle for spreading it on my pumpkin bagel. Not a bad option either.....
3 cups roasted pie pumpkin, puréed
1 cup white sugar
1/4 cup brown sugar
Juice of 1/2 lemon
1/2 cup Apple juice or cider
3 tbsp pumpkin pie spice
Pinch of salt
1/4 cup bourbon (plus some to taste)
Step 1: Roast Pumpkin
Cut and de-seed pie pumpkin. Spread a bit of honey or agave on each piece, sprinkle with salt, and roast at 425 for approximately 30. Minutes, until tender. Remove skins once cooled.
Step 2: Cook
Put all ingredients but bourbon into a shallow skillet. Cook on high until boiling, stirring often. Reduce heat to medium, and cook until thickened. This will take about 20-25 minutes. In the last 10 minutes of cooking, pour bourbon on top of the mix. (Don't forget to taste that bourbon). I like to let it sit for a minute before stirring. I'm not sure if this is a superstition, because I am afraid it will flop if I don't do this, or if it is because I love the smell of the bourbon simmering on top of my fruit mixture. Regardless, I do this every time I make jam, and I recommend you do too! Once completely cooked, put in canning jar. Store in fridge until ready to use. This will make 1 1/2 pints.