{PUMPKIN PECAN BUTTER}

This is the recipe for the topping that Bekah put on her pancakes. It's delicious with waffles, too.

Zest of ½ of one orange
Zest of ½ of one lemon
3 ½ c. pumpkin puree prepared from scratch
(OR 1 29-oz. can pumpkin + ½ c. water)
1 c. honey
1 c. evaporated cane juice
½ c. pure maple syrup
3 T. fresh orange juice, strained (squeeze the orange you zested)
3 T. fresh lemon juice, strained (squeeze the lemon you zested)
1 ½ t. cinnamon
½ t. salt
¼ t. allspice
¼ t. ginger
⅛ t. ground cloves
⅓ c. pecans, lightly toasted and then ground to a fine powder

• Combine all ingredients except pecans in a heavy-bottomed saucepan.

• Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer the mixture, stirring it very often. Simmer until the mixture has become very thick, about 15 minutes.

• Stir the ground pecans in and continue to cook for another 2-3 minutes.

• Yield: 5 cups

This mixture can be canned: ladle the hot pumpkin butter into clean, hot, half-pint canning jars, leaving ¼ inch of headspace. Seal the jars with new 2-piece canning lids, according to manufacturer’s instructions. Process the jars for 10 minutes in a boiling water bath. Cool, label, and store for up to a year in a cool cupboard. Instead of canning, you can also freeze this for long-term storage.