"Bourbon Cherry Pie" Pumpkin Butter

Tiffany Bannworth Recipe

By Tiffany Bannworth MissAnubis

10 Min
20 Min

I can never wait for the autumn and winter cooking to begin! This is a good start. You can put it on everything, waffles, sweet breads, toast, even pork chops!

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1 1/2 c
pitted, fresh black or red cherries
3/4 c
1/4 c
3 c
dark brown sugar
1/2 c
sugar or honey
2 Tbsp
1 tsp
almond extract or amaretto
2 Tbsp
cinnamon or pumpkin pie spice
1 pinch
1 Tbsp
2 can(s)
2 pkg
knox unflavored gelatin (can use cornstarch instead)

Directions Step-By-Step

In 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.
Place in blender and pulse for a second for a rough chop of the cherries. Pour back in saucepan.
Add the vanilla extract and amaretto. Cook on a low medium heat.
Whisk in the cinnamon and ginger.
Add 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.
Then remove lid, lower heat, and whisk in Knox Gelatin. Continue whisking until totally dissolved.
Pour into sterilized jars and follow canning water bath process.

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Pat DiMercurio javancookie
Aug 8, 2012
Couple of questions Tiffany; what size can of pumpkin? the 15 oz or the larger one? If I use cornstarch instead of gelatin, how much would I use? and could I use a product like "Sur Gel" instead of the gelatin?
Tiffany Bannworth MissAnubis
Aug 8, 2012
It is the 15 oz can of pure pumpkin. I have used 2 tablespoons of corn starch, whisk thoroughly. Absolutely, about the Sur Gel. I know the pectin is the jam makers favorite. This, you don't want to gel like jelly though. More of the soupy, pumpkin butter texture. You can also up the cherry or the bourbon if you do not want the pumpkin to be prominent. As the recipe stands, it is clearly a pumpkin butter with a cherry pie flavor. Some make prefer it the other way around. Enjoy! I am glad you took the time to read the recipe.
Pat DiMercurio javancookie
Aug 9, 2012
I had pumpkin butter a few years ago while I was a a conference in the north west part of lower MI. I fell in love with it, bought a jar to bring home and ate it on bagels, toast, (& right out of the jar). I really want to learn how to make the butter and, with the addition of the cherries (another fave), how could I possibly go wrong! Thank you
Oct 25, 2012 - Tiffany Bannworth shared this recipe with discussion group: For the Love of Husbands, Children, and From Scratch Cooking