Peach Pumpkin Butter

Wash and remove the pits from the peaches and chop into large cubes, about 1″ or so. Put in a medium saucepan and add the water and 1/2 cup of sugar and the fresh or candied ginger. Bring to a boil and boil for about 20 minutes until the peaches are very tender. Set aside for a few minutes to cool.

Using a wire mesh strainer, add some of the peaches, remove any ginger pieces in there, and push through the strainer into a clean bowl. You want as much of the peach pulp as possible but want to discard the skins. Repeat, being sure to keep the liquid from the pot, until all the peaches are used up. Scrape the bottom of the strainer and add the peach pulp, remaining 1/2 cup of sugar, pumpkin puree, cinnamon, and ground ginger to the pot. Stir to combine then bring to a boil on the stove over medium-high heat. You’ll want to boil for about 10-15 minutes, stirring very constantly, until the mixture has reduced by about half and is very thick. You want the mixture to thicken and turn a deep brown, but not burn.

As with other preserves, if you put a little dollop of the mixture onto a cooled plate, it should be thick enough to not run. Let cool most of the way before serving it with your rolls (because we know that you’re going to make fresh rolls, right?)—no one wants a soggy dinner roll!