Pumpkin Butter
From moongirl 15 years agoIngredients
- 15 ounces of pure pumpkin shopping list
- (do not use pumpkin pie mix, shopping list
- if using canned pumpkin) shopping list
- 1/2 c. apple cider shopping list
- 1 c. sugar shopping list
- 2 tbsp. pure maple syrup shopping list
- 1/4 tsp. ground ginger shopping list
- 1/4 tsp. ground cloves shopping list
- 1/4 tsp. ground nutmeg shopping list
- 1 tsp. ground cinnamon shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
I love this stuff- just love to eat it on a spoon all by itself!
greekgirrrl in Long Island loved it
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