Caramel-Pumpkin Jam, Butter, Spread Thing

Wasting the Morning with Judge Judy

I wasted the morning…. again.   

This morning was going to be different.  I was going to get an early start.  I would get everything done that needed to be done.  Then I’d have lots of time to do the stuff that really needed to be done. But it didn’t turn out like I planned - again.  I know better.  Why do I keep procrastinating? 

First I binged watched old YouTube videos of Judge Judy.  I told myself I wasn’t really wasting time since they were life lessons to be learned.

Then I googled sites to explain to me why I procrastinate and how to stop.

After that (and maybe even during) I ate breakfast… well noshed here and there actually. Eating leftovers from last night’s dinner out of the storage containers right from the fridge doesn’t really count as breakfast since the noshes were not on plates, right?  

Cold salmon.  A little teriyaki sauce.  Cucumbers and tomatoes.  Crackers and cream cheese.  Baked potato that I microwaved to reheat then topped with cottage cheese which melted all over like sour cream only it wasn’t (I’m justifying here). Some coconut bread that I toasted and topped with my homemade Caramel-Pumpkin Jam, Butter, Spread Thing. A pot of coffee.  Can’t think of anything else but there must have been more.

And since noshes don’t count as breakfast, they have no (OK maybe just minimal) calories so I can have a real breakfast later.  Right (again)?

Here's the recipe for my Caramel-Pumpkin Jam, Butter, Spread Thing.

Not sure what to call it exactly, It’s not really a jam although it’s jammy and very few people know what a butter is except for apple butter which everyone knows. 

Calling it a spread doesn’t do it justice although you’ll see similar things called fruit spreads in expensive gourmet shops.  Whatever you call it, if you buy it you will pay a fortune because everyone takes advantage of those of us who crave pumpkin this time of year.

Caramel-Pumpkin Jam, Butter, Spread Thing

It is pumpkin season again. This little recipes will put you in the mood and change your life forever.  Easy to make and cheap.  Don’t waste another minute! You can thank me later…..

Ingredients

1 cup pumpkin puree (canned or homemade – not pumpkin pie filling)

2/3 cup sugar

2 teaspoons orange juice (bottled is OK)

2 teaspoons lemon juice (bottled is OK)

1/8 teaspoon salt

½ teaspoon vanilla extract

Directions

Simmer pumpkin, sugar, juices and salt in a small saucepan over med/low heat – 15 to 20 minutes to caramelize the sugar.  Stir occasionally to prevent scorching.  Mixture will plop as it cooks. Remove from heat.  Stir in the vanilla.  Put into a heat safe container.  Cool.  Cap and store in the fridge up to a month or so but it won’t last that long.

Good the day it’s made.  Better the next!

Ideas for Using

Tart filling

Stir into hot milk for pumpkin latte

Spread on toast, muffins, pound cake, graham crackers

Pumpkin martini

Ice cream topping

Granola/yogurt parfait

Peanut butter and pumpkin sandwich

Cookie/donut/cannoli/cake filling

Cheesecake topping

Crepe filling

Or just eat it out of the jar with a spoon!!!

Hungry for more?

See what else I’m cooking up …..

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