"Bourbon Cherry Pie" Pumpkin Butter
pitted, fresh black or red cherries
almond extract or amaretto
cinnamon or pumpkin pie spice
knox unflavored gelatin (can use cornstarch instead)
1In a saucepan, take cherries, bourbon, water, brown sugar, honey/sugar, and boil on medium/high heat until sugar is totally dissolved and bourbon is cooked out to your taste level.
2Place in blender and pulse for a second for a rough chop of the cherries. Pour back in saucepan.
3Add the vanilla extract and amaretto. Cook on a low medium heat.
4Whisk in the cinnamon and ginger.
5Add canned pumpkin and butter. Continue whisking and raise the heat to a boil. This will bubble and spit, so I would put the lid on it.
6Then remove lid, lower heat, and whisk in Knox Gelatin. Continue whisking until totally dissolved.
7Pour into sterilized jars and follow canning water bath process.
About this Recipe
Course/Dish: Fruit Breakfast
, Other Breakfast
, Ice Cream & Ices
, Sweet Breads
, Other Breads
, Fruit Sauces
, Other Sauces
, Jams & Jellies
, Savory Pies