Pumpkin Butter

notrub51 avatar
By Barbara Bennett
from Scranton, PA

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

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serves At least 6 pints.
cook time 2 Hr
method Stove Top

Ingredients

  •   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

  • 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.