The season of mists and fruitfulness has arrived.  Wrap up warm for long walks down country lanes, kicking up leaves as you go.  Returning home with rosy cheeks to glowing log fires with the promise of hot chocolate and pumpkin pie.

Or make this recipe to serve on freshly toasted  sourdough or an English muffin warm from the AGA.  It’s a great way to use up the flesh from Jack-o-lanterns.

For this spooky inspired recipe, you will need…

450 g pumpkin – peeled, diced and seeds removed                 

Pinch of salt

2 teaspoons of finely grated lemon rind                                   

3 tablespoons of lemon juice

450 g light soft brown sugar                                                       

50 g butter

1 teaspoon ground cinnamon                                                   

A generous grating of whole nutmeg

Pumpkin flesh is very watery so the best method to cook it is by steaming.  If you do this in the AGA, place the prepared flesh into a lidded pan with a pinch of salt and just enough water to cover.  Bring quickly to the boil and then drain all of the water away.  Replace the lid and put the pan into the simmering oven until the pumpkin is tender.  Alternatively cook on a conventional hob by creating your own steamer.  Place a colander containing the diced pumpkin inside a saucepan of boiling water.  Add a pinch of salt and place the pan lid on top so that it fits snuggly.  Cook until the pumpkin is soft and tender.

Grate and juice the lemon and add this to a pan with the sugar, spice and butter. Warm gently over a low heat or place in the AGA simmering oven to begin to melt the butter and then return to the simmering plate and stir gently to dissolve the sugar.

Mash the pumpkin or blitz in a food processor but take care not to over-process as it will become sticky. Pour the pulp into the saucepan with the syrupy mixture.

Return to a low heat and begin to carefully simmer on the hob for approximately twenty minutes or return to the AGA simmering oven.  Once you have achieved a thick, paste consistency the pumpkin butter is ready.

Seal in sterilised jars and label.

Cook’s notes – take a look at our Seville orange marmalade recipe for tips on how to sterilise jam jars.