Recipe
Pumpkin Butter Recipe
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Jones2888 / All my dishes 1 year, 9 months ago
This butter is very good. The pumpkin taste is not overwhelming. A good butter to use on an toasted english muffin.
Prep:10m Cook:30m Servings:20
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 Jones2888 |
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Ingredients
- 1 (29 ounce) canned pumpkin puree
- 3/4 cup apple juice
- 2 t. ground ginger
- 1/2 t. ground cloves
- 1 1/2 cups white sugar
- 2 t. ground cinnamon
- 1 t. ground nutmeg
Directions
- Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
- Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process in a boiling water bath for 10 minues.
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Average score: 4.8 / 5
No. of ratings: 5
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adzell 6 months, 4 weeks ago said:
I made this recipe over the weekend & it was awesome! Note: It makes ALOT of pumpkin butter, next time I will probably halve the recipe.
lilliancooks 6 months, 4 weeks ago said:
This sounds very good! It sounds like it would taste like pumpkin pie!
juels 6 months, 4 weeks ago said:
This sounds amazing, and so easy, too! Thanks for a great post!
lilliancooks 6 months, 1 week ago said:
I was hoping this would taste just like pumpkin pie but it had way too much ginger in it for me. I would probably only use 1/2 a tsp instead of 2 tsp next time. It was very tasty though and I ended up using it to make soft ginger cookies...which was delicious with this mixed into the batter! I added a pic of the pumpkin butter spread on toasted bread. I will definitely be using this recipe often, just with less ginger!