Recipe

Pumpkin Butter Recipe

	Moongirl / All my dishes 1 year, 3 months ago If you love apple butter this gives a new twist to an old favorite. Serve on breads, waffles, pancakes, bagels, english muffins or toast. Prep:5m Cook:1015m Servings:20	Moongirl
	pumpkinwithatwist

Does this look good? Yeah! / Nope

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Ingredients

15 ounces of pure pumpkin

(do not use pumpkin pie mix,

if using canned pumpkin)

1/2 c. apple cider

1 c. sugar

2 tbsp. pure maple syrup

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1 tsp. ground cinnamon

Directions

Mix all ingredients together in a large sauce pan. Bring mixture to a full boil.

Over medium high heat. Reduce heat and continue cooking 10 to 15 minutes or

until thickened stirring frequently. Remove from heat. When slightly cooled,

pour into a clean jars. Refrigerate.

If you wish to can to keep thru the winter or give as presents over th holidays.

Triple the reciepe. Bring to a boil on the stove. Remove from stove and place in

slow cooker on high for first hour than turn down to low. Stirring every once in

awhile. Leave in slow cooker until thickened. 10 to 12 hours.

Wash canning jars. Spoon mixture into sterilzed 8oz mason-type jars. Fill them to within 1/2 inch of the top. Wipe the rims with dampened cloth and seal the jars with the lids.

Put the jars in a water bath canner or a rack in a deep kettle and add enough wat to cover the jars by two inches. Bring to a boil and process, covered for 10 minutes. Transfer the jars with canning tongs to a rack and let them cool. Let the pumpkin butter mellow in a cool dark

place for at least two weeks.

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