pumpkin butter, joann's
Jo informed me she was making pumpkin...muffins, butter, cheesecake bars (yes, I will put each and every one here to share. She had me drooling so much, if I had the lemon I would be making this to put on the pumpkin muffins my hubby bought at Sam's club for me. I just can't wait to make this for one of those muffins! Jo said it comes out the texture of apple butter. Drat, now I want to make apple butter too! LOL
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prep time
cook time
method
Stove Top
yield
Ingredients
- 3 cans pumpkin (15 oz each)
- 2 cups sugar
- 1 1/2 cups water
- 3 tablespoons lemon juice
- 1 tablespoon grated lemon zest (i would omit)
- 3 teaspoons cinnamon
- 3/4 teaspoon salt (i would omit)
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
How To Make pumpkin butter, joann's
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Step 1Combine all in large saucepan. Bring to boil, stirring frequently. Reduce heat, cover and simmer 20 min for flavors to combine.
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Step 2Cool. Spoon into jars, cover and store in fridge up to 3 weeks.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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