Pumpkin Butter

4
Barbara Bennett

By
@notrub51

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
At least 6 pints.
Cook:
2 Hr
Method:
Stove Top

Ingredients

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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
    nutmeg
  • 1/8 tsp
    ground cloves
  • PINCH OF SALT

How to Make Pumpkin Butter

Step-by-Step

  1. In 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.
  2. Sterilize 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.
  3. Process 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.

Printable Recipe Card

About Pumpkin Butter

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




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