Pumpkin Butter

Barbara Bennett


Everyone loves this recipe, and so good. I always double the recipe.


☆☆☆☆☆ 0 votes

At least 6 pints.
2 Hr
Stove Top


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1 can(s)
15 oz pumpkin
3/4 c
white sugar
1 tsp
ground cinnamon
1/4 tsp
ground ginger
1/4 tsp
1/8 tsp
ground cloves


How to Make Pumpkin Butter


  • 1In a medium saucepan over low heat, stir all ingredients. Cook 1 to 2 hours stirring frequently. Or until pumpkin butter is thick enough to coat the back of a spoon.
  • 2Sterilize jar and lid 10 minutes. Remove when ready to fill. While pumpkin butter is still hot, ladle into hot sterilized jars.Filing to 1/4 inch from top. Wipe rims with clean damp cloth and seal jars with lid and ring.
  • 3Process in a boiling water bath, making sure water is 1 inch over the top of jars for 10 minutes. If you want you can forget the water bath and it can be stored in the refrigerator for 2 to 3 weeks.Can also be frozen.

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About Pumpkin Butter

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Dairy Free

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