So here's the recipe for those who want to give it a try. I'll be interested to know what you think and how you adapt it. Recipe comes with a quarter pumpkin for someone nearby!
Honey-Pumpkin Butter (like apple butter - not buttery)
2 cups pureed, cooked pumpkin
1/2 cup honey
1 teaspoon grated lemon zest (yellow part only)
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt
Mix all ingredients in saucepan. Simmer uncovered over low heat, stirring frequently, 35-40 minutes. Mixture should get quite thick - the same consistency as stiff apple butter when a spoonful is dropped on a chilled saucer. Ladle into jelly jars and refrigerate. Makes 1.25 to 1.5 cups. From Asparagus to Zucchini, a Guide to Farm-Fresh Seasonal Produce.
Or my version:
Roughly measure everything, trying to remember which spices were just added so as to not add again, but do add a little more pumpkin 'cause we have lots to use. Squeeze fresh lemon from AZ lemons, but have no luck grating the slightly drying peel so decide fresh lemon juice is enough.(Taste the lemon juice from the bottle in the fridge for comparison. Now lemoned out, go with the fresh.) In between checking on the bread and cleaning up the bread mixing mess, try to remember to stir. Realize it is not on low and turn it down. Wonder if honey burns easily. Do saucer test successfully, but then get distracted, stir some more and declare it done. Cool slightly before scooping into handy Tupperware. Eat the saucer test sample.
Maybe tomorrow we'll move on to a new subject.